Thursday, Dec 20 2007

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Egg Thread Soup

Source: Alberta Egg Producers Board

Ingredients

1 L (4 cups) chicken stock
500 mL (2 cups) water
500 g (1 lb) chicken breasts, bone-in, skinned
2 bay leaves
1 onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced on the diagonal
1 celery stalk, thinly sliced on the diagonal
750 mL (3 cups) broccoli florets and peeled stems, coarsely chopped
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) pepper
2 eggs
2 mL (1/2 tsp) sesame oil
Dash hot pepper sauce

Method

 

1. In large saucepan, bring chicken stock, water, chicken and bay leaves to boil
2. Skimming off any foam; reduce heat, cover and simmer until chicken is no longer pink inside, about 20 minutes.
3. Reserving liquid, remove chicken and let stand until cool enough to handle, about 10 minutes.
4. Dice chicken, discarding bones.
5. Discard bay leaves.
6. Add onion, garlic, carrots, celery, broccoli, salt and pepper to pan; bring to boil.
7. Reduce heat and simmer, uncovered, until broccoli is tender, about 4 minutes.
8. With slotted spoon, divide vegetables among soup bowls; add chicken to bowls.
9. Return soup to rolling boil.
10. In small bowl, whisk together eggs, 25 mL (2 tbsp) water, sesame oil and hot pepper sauce
11. Slowly pour in thin stream around edge of pan, gently stirring once or twice to form thin streamers.
12. Pour over chicken mixture.

Makes: 4 to 6 servings.
Preparation: 10 minutes.
Cooking: 26 minutes.
Standing: 10 minutes.

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