Thursday, 2 February 2012

Mixed Veggie Egg Drop Soup

When baby girl was born hubby and I practically lived off soup. I would pop the ingredients in the crockpot and know we had a good nutritious meal waiting. Again, this one isn't so much as recipe as a guideline with a few suggestions.

Chop up whatever veggies are in season and fill up your crockpot about 3/4 of the way full. Add any spices you want or if you like, some pre-cooked sausage or bacon. If you want to have a starch, potatoes can go in now but things like rice or pasta will need to be in the last hour of cooking as they expand too much with extensive slow cooking. Fill up your crockpot with the stock of your choice, leaving about an inch at the top so the soup can bubble away. Cook on low for 8 hours. For the second day you can add a little more stock and cook it again for another 4-6 hours.

For the egg drop part of this soup to work it needs to be absolutely piping hot. If it's not, transfer 4 cups of broth from your crock to a pot on your stove top and bring that to a boil. Once it's bubbling away carefully stir in however many eggs you like (I'd go for 4 or even 6 for a meal to last two days). Make sure to break the yolks and lets it all spread about. Your eggs will cook right into the broth. If you've cooked them on the stovetop transfer it back into your crockpot and stir it in so it's evenly distributed. You'll notice the egg adds a really unique and delicious flavour to your soup while adding a kick of protein.

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