"Egg Flower" Soup
Nourishing and delicious with homemade chicken stock. You can substitute beef stock, for a slightly heartier flavor or vegetable stock for a lighter flavor.
Ingredients
- 1/2 medium onion sliced
- 2 tablespoons coconut oil
- 3/4 teaspoon ground cardamon *
- 1/4 teaspoon ground cinnamon *
- 1/4 teaspoon ground cloves *
- 1/4 teaspoon ground black pepper *
- 1/8 teaspoon ground nutmeg *
- 1/2 gallon chicken stock
- 1 Tablespoon soy Sauce or more to taste
- sea salt to taste
- ground black pepper to taste
- 3 pastured eggs beaten
Instructions
- In your favorite soup pot cook the onion in the coconut oil over low heat until just soft.
- Add the spices and stir to release their fragrance.
- Then add the chicken stock, cook over medium until heated through.
- Then add your soy sauce, salt and pepper (I use quite a bit of salt because I don't salt my stock in advance) until it tastes the way you want it to.
- Bring to a boil.
- Slowly pour in the beaten eggs while stirring.
- Ready to serve. Enjoy!
Notes
*For these spices you could use the all ready mixed up version of Garam Marsala.
You can also make this soup without the Garam Marsala spices and it will still be delicious.