Egg Flower Soup

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

9442275852_1b885e537d_b

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.

Egg Flower Soup
 
A delicious, soup that utilizes leftover odds and ends in your kitchen.
Author:
Recipe Type: Main
Serves: 2
Ingredients
  • 4 cups chicken or vegetable stock
  • 1 can chickpeas (400g/14oz), drained
  • 1-2 tablespoons soy sauce
  • 3-4 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.
 

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: