Italian Egg Drop and Parmesan Cheese Soup
Note: Serves 4, Total Carbohydrates: 2
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit heartier. This is very good with a thin slice of lemon floating on top.
4 cups chicken stock or broth
salt and pepper
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley
Heat the stock or broth to a boil over high heat. Season to taste
with salt and pepper. Beat the eggs with the Parmesan and parsley
and season with a bit of salt and pepper. Slow stir the egg mixture
into the soup and stir constantly for 2-3 minutes until the eggs
float to the top and form tiny “flakes”. Serve immediately.
Vegetable Cream Soup
Note: The dairy is optional .Makes approximately 12 cups, total
1 lb. cauliflower
1 1/2 lbs. broccoli, or one of the suggestions above
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
10 cups chicken stock
1 tsp. salt
1 Tbsp. Dijon mustard
1 tsp. dried tarragon leaves, or herb of your choice
sea salt and freshly ground black pepper
heavy cream, optional
Trim the broccoli and cauliflower and chop coarsely. The core of
the cauliflower and the broccoli should be used too. Save a few
tiny florets of broccoli to add later.
In a large pot, heat the oil over medium heat. Add the garlic and
sizzle until it smells fragrant. Add the broccoli, cauliflower,
stock and salt. Bring to a boil, turn down and cook at a lively
simmer until the vegetables are tender, about 20 minutes.
Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.