Egg Drop Soup for the Heart

A community recipe by symphony0509

Not tested or verified by Nigella.com

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Introduction

This is another heart friendly soup for those cold days when you just want to cuddle up in your favorite chair wrapped in your comforter. It is amazing how soups like this can invigorate you, just like mother's all time crowd pleaser the chicken soup. Only this time, you do it yourself. Try it. It is a take on the popular chinese egg drop soup... without the yolk.

Ingredients

Serves: 4

2 egg whites (beaten and seasoned)
green peas (lightly frozen)
1¾ pints water
1 clove garlic
1 slice fresh gingerroot
1 bay leaf
½ onion
2 chicken bouillon cube
½ cup cornstarch
¼ cup water
black peppercorns

Method

Egg Drop Soup for the Heart is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Gently simmer chicken bouillon cubes (carcass of chicken breast), ginger, onion, garlic, pepper corns and bay leaf for 30 minutes.

Strain out all aromatics from the simmering soup and then add the frozen green peas. Leave to boil. Stir in cornstarch. Continue stirring until soup thickens.

Adjust seasoning. Here's the trick of the trade: as you add your egg whites in several instalments, draw a curved line through your soup each time with your fork or chopsticks. Never stir. This will give you beautiful streaks of egg whites which you can chew on rather than slurp in.

Garnish with green onions.