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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from /egg-drop-soup/ For those of us doing the low carb / Primal lifestyle. My picture looks creamy because I added way less water. Ingredients:
1 medium onion, diced |
2 stalks celery, diced (optional) |
1 tablespoon butter, from pastured cows |
8 cups chicken broth |
1/4 teaspoon fresh ginger, ground |
1 teaspoon soy sauce, unpasteurized and unrefined |
1/4 teaspoon sesame oil |
salt |
3 tablespoons arrowroot or 3 tablespoons cornstarch |
3 tablespoons water |
6 eggs, from pastured hens |
pepper, to taste, for a garnish |
red chili pepper flakes, to taste, for a garnish |
garlic powder, to taste, for a garnish |
Directions:
1. Dice onions and celery.
2. Melt butter over medium heat.
3. Saute onions & celery over low heat until they turn soft. Stir into broth.
4. Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste.
5. Mix arrowroot powder or cornstarch with water until smooth.
6. Pour into soup and cook until thickened.
7. After soup has thickened, whisk your eggs together and pour intermittently into soup.
8. Serve in bowls and enjoy!
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