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

Click to rate this post!

[Total: 0 Average: 0]

Please rate it

Preparation Time : 5 mins

Cooking Time : 15-20 mins

Serves : 2-3

Upload recipe photo

Cuisine : American»Starters»

Tags : Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes, Snack, Starters

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 :

Heat olive oil in a pot.
Sauté onions and celery stalks until onions are translucent.
Add broccoli and sauté
Add chicken stock and simmer for 10-15 minutes or until vegetables are tender.
Stir in cornstarch slurry and simmer until thick.
Stir in egg white.
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.