2 Ways Soup

Egg Drop Soup

 

Servings - 2 - 3

 

INGREDIENTS
Water - 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.