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Egg Flower Soup

Egg Flower Soup

A filling soup is a great and beautiful way to use up leftover ingredients in your kitchen.
By Jules Clancy

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If you’re wondering, the ‘flower’ in the title of the recipe just refers to the beautiful and unique appearance the egg gives this soup.

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Egg Flower Soup


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  • Author: Jules Clancy
  • Yield: 2 1x

Description

A delicious, soup that utilizes leftover odds and ends in your kitchen.


Ingredients

Scale
  • 4 cups chicken or vegetable stock
  • 1 can chickpeas (400g/14oz), drained
  • 12 tablespoons soy sauce
  • 34 eggs, whisked
  • 4 green onions, or to avoid leftovers, omit and replace with a bunch of chives chopped.

Instructions

  1. Bring chickpeas and stock to the boil in a medium saucepan. Simmer for a few minutes. Season with soy sauce.
  2. Turn the heat as low as possible. Slowly pour eggs into the soup in a fine stream, while stirring the soup constantly so you get lovely fine ribbons of egg.
  3. Remove from the heat and serve with green onions.
  • Category: Main

 


See Also
Zwiebelkuchen: German Onion Pie

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