Egg Drop Soup And Carrot Ginger Soup | 2 Ways Soup
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Egg Drop Soup
Servings - 2 - 3
INGREDIENTSWater - 1.3 litres
Chicken - 270 grams
Onions - 80 grams
Carrots - 90 grams
Black peppercorns - 1/2 teaspoon
Rock salt - 1/2 teaspoon
Bay leaf - 1
Eggs - 4
Prepared chicken broth - 1 litre
Ginger - 1 1/2 tablespoons
Spring onions - 30 grams
Soy sauce - 2 teaspoons
Spring onions - for garnishing
PREPARATION
1. Take a heavy skillet, add 1.3 litres water, 270 grams chicken, 80 grams onions, 90 grams carrots, 1/2 teaspoon black peppercorns, 1/2 teaspoon rock salt, 1 bay leaf and mix it well.
2. Bring it to a boil.
3. Cover it with lid and cook for about 40 minutes on medium heat.
4. Remove it from heat and strain the mixture.
5. In a bowler dd 4 eggs and whisk it well.
6. Take a another heavy skillet, add 1 litre prepared chicken broth, 1 1/2 tablespoons ginger, 30 grams spring onions, 2 teaspoons soys sauce and mix it well.
7. Bring it to a boil.
8. Then, add the egg mixture in it and mix it well.
9. Again bring it to a boil.
10. Cook for 8 - 10 minutes on medium heat.
11. Remove it from heat.
12. Garnish with spring onions.
13. Serve hot.
Carrot Ginger Soup
Servings - 2 - 3
INGREDIENTS
Olive oil - 25 milliliters
Onions - 120 grams
Garlic cloves - 5
Ginger - 25 grams
Carrots - 350 grams
Vegetable broth - 1 litre
Salt - 1/4 teaspoon
Cinnamon powder - 1/4 teaspoon
Bay leaf - 1
Fresh cream - for garnishing
Fried onions - for garnishing
Pine nuts - for garnishing
PREPARATION
1. Heat 25 milliliters olive oil in a heavy skillet, add 120 grams onions and fry till translucent or until it turns golden brown in color.
2. Add 5 garlic cloves, 25 grams ginger and mix it well.
3. Then, add 350 grams carrots and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Now, add 1 litre vegetable broth, 1/4 teaspoon salt, 1/4 teaspoon cinnamon powder, 1 bay leaf and mix it well.
6. Bring it to a boil.
7. Cover it with lid and cook for about 30 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Remove it from heat and transfer this into a blender.
10. Blend it into a puree.
11. Add the soup into the serving bowl.
12. Garnish with fresh cream, fried onions and pine nuts.
13. Serve hot.