Week Two: January 13-17
This is the last of the three recipes Caitlin and I ate during a week of hearty soup packed lunches. Egg drop soup is about as simple as it gets, and is a great recipe to remember if you are in a bind for a quick meal to make at home or to take for lunch.
Quick egg drop chicken soup with veggies
For two servings you'll need:
- 2 cups of frozen Brussels sprouts, or veggies of your choice
- 4-5 cups broth - I collect veggie scraps like the ends of onions and garlic skins, and people's turkey carcasses at holidays and stash them in the freezer - throw these things plus sea salt and pepper in a crock pot on low for 12 hours, strain into pyrex containers you can freeze, and voila! Almost more broth than you can stand!
- sea salt and black pepper
- 4 raw eggs
- 2 x 1L wide-mouthed mason jars
- Put a cup of brussels sprouts or other veggie(s) in each of two jars. Pour half of the broth into each jar and add sea salt and pepper as desired. Put two raw eggs in two pyrex containers.
- To eat you can heat the veggies and broth until very hot/bubbling in the microwave or on the stove-top; add eggs and puncture yolks. The broth will cook the eggs.