Cilantro Egg Drop Soup

Here is a quick, simple, and delicious soup. It makes for a nice light spring lunch when served with whole grain rye bread or crackers, Sardine Spread (page 225), and Asparagus with Slivered Almonds (page 160). Many variations are possible; just add 1/2 cup of any leftover cooked vegetable (chopped) or grain.

2 1/2 cups chicken stock

1/4 teaspoon sea salt

1 egg, well beaten

2 tablespoons chopped cilantro

Freshly ground pepper

1. Combine the stock and salt in a medium saucepan over medium-high heat and bring to a boil.

2. Lower the heat to medium-low and slowly pour the beaten egg to the boiling stock, stirring continuously with a fork (to keep the egg in strands) until the egg is cooked firm and stands out from the stock, about 1 minute. Serve immediately, topping each serving with 1 tablespoon of cilantro and freshly ground pepper to taste.

Makes 2 servings.

©2009 by Annemarie Colbin, Ph.D.

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Paperback: 257 pages
Publisher: New Harbinger - February 2009
ISBN-10: 1572245808
ISBN-13: 978-1572245808