in Soup Recipes

vegetable soup

updated

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Ingredients for 4 servings:

  • 1 liter of broth
  • 20 g cornstarch
  • 2 tbsp soy sauce
  • Salt
  • 1 tsp curry powder
  • ¼ liter of water
  • 3 eggs
  • 250 g chicken, leftovers
  • 250 g vegetables (mixture of steamed peas, mushrooms, carrots)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil broth or water, mix cornstarch, soy sauce, salt, and curry powder in cold water, stir, and briefly simmer. Beat the eggs thoroughly and pour into the boiling soup, stirring constantly. Add the diced chicken and vegetables. Season the soup to taste and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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