Sunday, January 28, 2018
French Egg Drop Soup
I saw this recipe on Simple Living and Eating and knew I had to make it.
The only thing I changed in the original recipe was the salt. I didn't add. The soup is delicious and I sure didn't miss it.
4 tablespoons of extra-virgin olive oil
8 cloves of garlic minced
1/8 teaspoon dried sage
1/4 teaspoon of dried thyme
4 green onions chopped
2 carrots chopped small
1/4 cup of fresh parsley chopped
1 teaspoon of pepper
1 bay leaf
8 cups of chicken broth * Homemade
6 egg yolks beaten
1 tablespoon of parmesan cheese grated
1- To chop the carrots I added them to the food processor and pulsed a few times.
2- Heat oil in a large sauce pan and add the carrots, thyme, scallions, pepper and sage.
3- Stir regularly when the vegetables start to soften add the garlic. Stir and cook for about 2 minutes. Do not let the garlic brown.
4-Add chicken broth, bay leaf and bring to a boil.
5-Lower the heat to a simmer. Continue simmering for an additional 10 minutes until vegetables are completely soft. Slowly whisk in egg yolks and add Parmesan cheese.