Broccoli Egg Drop Soup

Broccoli belongs to a cabbage family which is accompanied by cauliflower, kale, Brussels sprouts, collard greens and the cabbage. Edible parts of broccoli are the tightly bunched flower buds. And the Italian word as such means “little shoots”.

Posted by Nikki N
05/04/2018

[Total: 0    Average: 0/5]
Please rate it

Preparation Time : 5 mins

Cooking Time : 15-20 mins

Serves : 2-3

Upload recipe photo


Main Ingredient : Vegetables
Recipe Type : Soup

Ingredients :

 

  • 200g/7oz broccoli, chopped
  • 25ml/1fl oz olive oil
  • 100g/3.5oz onions, diced
  • 40g/1.5oz celery stalks, diced
  • 750ml/0.75 quarts chicken stock
  • 1 egg white
  • ½ tsp. salt
  • 1/4 tsp. white pepper powder
  • 7g/0.25oz cornstarch, dissolved in ¼ cup water

Method :
  1. Heat olive oil in a pot.
  2. Sauté onions and celery stalks until onions are translucent.
  3. Add broccoli and sauté
  4. Add chicken stock and simmer for 10-15 minutes or until vegetables are tender.
  5. Stir in cornstarch slurry and simmer until thick.
  6. Stir in egg white.
  7. Season with salt and pepper.

Source : Source link


 

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.




 

Leave a Reply

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close