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2. Some cabbage leaves, 1 chopped carrot, 1 chopped turnip with leaves, chopped chives
As I mentioned in a previous post, Abi is a very picky eater. To add protein to his diet, I give him boiled or poached eggs. But after his initial interest in egg, he is now creating difficulty in eating it. Since he doesn't eat protein in any other form, I don't want to stop giving egg. Similarly, he doesn't eat vegetables, so I make a soup of all vegetables (in different combination) for him every evening and somehow force it down his throat.
Having chosen egg as an ingredient for the BM, I was thinking on what to make with egg. I struck upon the idea of making this soup. It perfectly combines vegetables and eggs (in fact, it can be made with chicken stock also, which I am planning to try next time). The best part was that Abi actually relished it and kept asking for more! I think I'm going to call this my dream-come-true soup!!!
Egg Drop Soup:
Ingredients for the soup:
1. Veg/ non veg stock - 2 cups (recipe for veg given below)
2. Eggs - 2
3. Cornstarch - 1.5 tsps
4.Salt and white pepper to taste
1. Whisk the eggs in a bowl and keep aside. Its best to keep the eggs in a bowl/cup with sharp edges.
2.Take a saucepan and pour all but 2 tablespoons of the stock into it and bring it to a boil.
3 Mix corn starch with the remaining 2 tablespoons of stock.Then pour this mixture back into the saucepan. Let it boil for a minute while stirring it gently. The stock will get a bit thicker.
4. Lower the flame to the minimum.
5. Now, here's the part to be careful. Slowly pour the egg into the broth through a fork so that the egg does not lump up.Switch off the gas immediately.
6.Add the chopped chives for garnish and mix.
7. Let it sit for a minute and then serve.
How to make a Veg Broth:
1. Leftovers from cut vegetables like cauliflower stem and leaves, peas shell, potato skin, etc.
|ingredients for the stock|
3. Whole spices:
a) ginger - 1/2 inch
b) star anise - 1
c) cloves - 2-3
d) bay leaf - 1 piece
e) cinnamon stick - 1/2 inch
4. Water - 3 cups
1. Put all the ingredients in a cooker.
2 Bring it to one whistle and simmer for about half an hour.
3. Once the steam is gone from the cooker, take out all the veggies in a strainer and mash it nicely so that the juices pass through the strainer.
4. Vegetable broth is ready!
|in the cooker|