Tomato egg drop soup

Recipe by: Lynn Lewis

| Photo by: ReadersDigest

EASY

Ready in 26 mins

Reviews (0) | Tweaks (0)

Prep: 10 mins Cook: 16 mins

Serves: 6

Garlic adds rich flavour and cancer-fighting power to this Cuban-style soup.

Recipe provided by:

Readers Digest | Vegetables For Vitality

Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

6 cloves garlic, minced

4 medium ripe tomatoes, seeded and finely chopped

3⅓ cups (835 ml) salt-reduced chicken stock

1 bay leaf

½ teaspoon salt

2 large eggs, lightly beaten

6 slices (about 2 cm thick) Italian bread such as ciabatta, toasted

3 tablespoons coarsely chopped parsley

Preparation method

1.		Heat oil in a large saucepan over medium heat. Add onion; sauté until softened, 5 minutes. Add garlic; sauté 30 seconds. Stir in tomato; sauté 1 minute.

2.		Add stock, bay leaf and salt. Reduce heat to low. Simmer, uncovered, 10 minutes. Remove from heat. Discard bay leaf. Stir in eggs. Place a slice of bread in each serving bowl and ladle in hot soup. Sprinkle with parsley; serve immediately.

on the menu

This soup serves six as a first course or four as a light main dish. If you are serving it as a main course, round out the meal with a salad of crisp lettuce leaves dressed with a herb-flavoured vinaigrette. Serve fruit for dessert.

Helpful hint

Egg yolks enrich and thicken soups, but they do add fat and cholesterol. If this is a problem for you, substitute 2 egg whites for every whole egg used in a soup recipe. Or, use 1 whole egg and substitute egg whites for a second or third egg.

on the menu

Tomato Egg Drop Soup is a perfect light start to a meal featuring roast meat and a starchy vegetable such as potatoes as the main dish. Serve a simple, palate-cleansing dessert of fruit sorbet or slices of fresh pineapple wedges.

Nutrition

Energy 578 kJ
Protein 7 g
Fat 6 g
Saturated Fat 1 g
Cholesterol 83 mg
Carbohydrate 13 g
Fibre 2 g
Sodium 688 mg

My Review:

Printed from Allrecipes.com.au 2/09/2010