Broccoli Egg Drop Soup
recipe Image
 
Broccoli belongs to a cabbage family which is accompanied by cauliflower, kale, Brussels sprouts, collard greens and the cabbage. Edible parts of broccoli are the tightly bunched flower buds. And the Italian word as such means “little shoots”.
Preparation Time : 5 mins

Cooking Time : 15-20 mins

Serves : 2-3
Ingredients:
  • 200g/7oz broccoli, chopped
  • 25ml/1fl oz olive oil
  • 100g/3.5oz onions, diced
  • 40g/1.5oz celery stalks, diced
  • 750ml/0.75 quarts chicken stock
  • 1 egg white
  • ½ tsp. salt
  • 1/4 tsp. white pepper powder
  • 7g/0.25oz cornstarch, dissolved in ¼ cup water
Method:
  1. Heat olive oil in a pot.
  2. Sauté onions and celery stalks until onions are translucent.
  3. Add broccoli and sauté
  4. Add chicken stock and simmer for 10-15 minutes or until vegetables are tender.
  5. Stir in cornstarch slurry and simmer until thick.
  6. Stir in egg white.
  7. Season with salt and pepper.