Chicken Soup Recipes And Egg Soup
Ingredients1 tsp salt
1 tpsp rice wine vinegar
4 eggs
850 ml/1 (1/2pints) 3 (3/4) cups chicken stock
1 leek sliced
125 g/ 4 (1/2) oz broccoli florets
125g/4 (1/2) 1 cup shredded cooked chicken
2 open-cap mushrooms, sliced
1 tbsp dry sherry dash of chilli sauce chilli powder, to garnish
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1) Bring a large saucepan of water to the boil and add the salt and rice wine vinegar. Reduce the heat so that it is just simmering and carefully break the eggs into the water, one at a time . Poach the eggs for 1 minutes. Remove the poached eggs with a slotted spoon and set aside.
2) Bring the stock to the boil in a separate pan and add the leek, broccoli, chicken mushrooms and sherry and season with chili sauce to taste . Cook for 10-15 minutes.
3) Add the poached eggs to the soup and cook for a further 2 minutes. Carefully transfer the soup and poached eggs to 4 individual soup bowls. Dust with a little chilli powder to garnish and serve immediately .
Variation
You could substitute 125g/4(1/2) oz fresh or canned crabmeat or the same quantity of fresh or frozen cooked prawns (shrimp) for the chicken ,if desired.
COOK'S TIP
You could use 4 dried Chinese mushrooms, rehydrated according to the packet instructions, instead of the open-cap mushrooms, if you prefer.
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