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Sunday
Jan292012

Egg Drop Soup with Leeks

 

Egg drop soup is a comfort food in our house. When one of us is battling a cold or recovering from a flu we prepare it very simply; stock, salt and egg. If we just want a quick and light lunch we may add green onions or seaweed with some fish sauce or naturally brewed soy sauce. It is so simple that my husband will make it, something I greatly appreciated during a long labor with my first child or when morning sickness would hit me so hard I felt like I couldn’t move. Tonight we enjoyed our egg drop soup for dinner, I was inspired by a recipe in Health Home and Happiness’s GAPs Intro eBook to add a little more substance to our egg drop soup, the result was a true meal that was both light and filling.

 

Egg Drop Soup with Leeks

5 leeks, sliced

2 onions, quartered and sliced

4 cups of homemade fish stock

5 cups of homemade chicken stock

1 tablespoon sea salt

4 pastured eggs

Optional: Clove of garlic per serving

Optional: splash of soy sauce

 

Wash the leeks really well and slice them (I use more of the green part of the leek than many other people, you just have to wash them really well as they get sandy. The parts I don’t use I save in the freezer to use for stock or I add them to our chicken food). Peel and quarter your onions then slice them (I used the slicing attachment on my food processor to make this whole process quicker). Toss clean sliced veggies into your pot and add enough stock to cover (today that was 9 nine cups, the only reason we mixed the fish and chicken is because that is what I had on hand; all fish, all chicken, or another ratio would work equally well). Add the sea salt and bring to a boil, then cover and reduce heat to simmer the soup for about 45 minutes. Beat the eggs with a fork or whisk. Then in a thin stream add the eggs to the soup while stirring the soup. Serve and top with optional garlic (for me) or soy sauce (my husband’s favorite).

This post is part of:

Sunday Night Soup Night

Monday Mania

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Reader Comments (1)

This is a great recipe, and sounds so versatile! I love the idea of adding seaweed as well. Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.

February 1, 2012 | Unregistered CommenterDebbie @ Easy Natural Food

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