Egg ‘Flower’ Soup

By Alqualonde

If you’re wondering, the ‘flower’ in the title just refers to the beautiful and unique appearance the egg gives our soup.

Ingredients

• 4 cups chicken or vegetable stock
• 1 can chickpeas(400g / 14oz), drained
• 1-2 tablespoons soy sauce
• 3-4 eggs, whisked
• 4 green onions, optional

Details

Adapted from thestonesoup.com

Preparation

Step 1

1. Bring chickpeas and stock to the boil in a medium saucepan. Simmer for a few minutes. Season with soy sauce.

2. Turn the heat as low as possible. Slowly pour eggs into the soup in a fine stream, while stirring the soup constantly so you get lovely fine ribbons of egg.

3. Remove from the heat and serve.

VARIATIONS
leftover-free – omit the green onions or replace with a bunch of chives chopped.

vegan / egg-free – replace eggs with an extra can of chickpeas. To thicken the soup puree with a stick blender so that some of the chickpeas are smooth and others still whole.

chickpea-free – replace chickpeas with a drained can of sweet corn. Or remove the kernels from 2 cobs of corn and simmer until cooked before adding the egg.

carnivore – for a chicken soup replace chickpeas with finely sliced 2 chicken breasts. Simmer until just cooked before adding the egg.

fancy – toss in a few handfuls of cooked crab meat