Today I’m gonna give you a nice recipe for a soup made of eggs. A real protein bomb, easy to prepare and easy to digest, which means that it won’t bother your stomachs, which I find very important, cause some people do not eat eggs because of the digestive problems they can cause, and we know how much eggs are good for our health.
Eggs are excellent source of proteins and minerals and they must find their place in our daily menus. It is true that they are connected with the elevated levels of cholesterol in our bodies, but lately, there have been carried out numerous researches that proved that if we take in more cholesterol than we need- our bodies accommodate by producing less of it. I’m not sure this is 100% true, I’m not a doctor, I just tell you what I’ve read, so my advice is to be careful with eggs! Recommended dose is 2 eggs a day. Egg yolk is good for eyesight. It is full of antioxidants that improve eyesight and protect eyes from UV rays. Also, eggs contain “memory vitamin” choline that aids brain function and enhances thinking process and memory.
After these few words of health benefits of eggs, let’s get to my recipe. These ingredients are enough for 4 persons to eat.
- Take 3 chicken eggs and hard-boil them and then let them to cool.
- 2-3 smaller carrots; clean and grate them finely.
- Put a spoon or two of oil in your pan, heat it and then add a little flour and butter and mix it. I do it just like when I make béchamel sauce. I just add water in it instead of milk, because that way I save calories and the soup does not lose any of its taste. Add salt according to your taste but keep in mind that this soup doesn’t have to be salty; it is supposed to be creamy, and just a bit sour.
- While this “white sauce” is cooking on medium heat, take the egg yolks aside because you’ll need them later, and slice egg whites finely. I slice them just like I slice white button mushrooms- very, very thinly. Now that I mentioned them, you can put 4-5 of those mushrooms, also finely sliced, in this soup. They go excellent with eggs, and give that creamy taste to the soup. When you have sliced the ingredients, add them in the soup, add grated carrots and cook for about 15-20min on medium heat.
- When the soup is cooked, put it aside to cool off a little. I usually let it to cool off for about 15min to half an hour, depending on time I have.
- After the soup cooled, mix egg yolks with 200g of cream, I use the one that’s made out of 12% milk fat. When you get a creamy, no-lumps mixture, stir it slowly into the soup.
- At the end, add a little parsley in it, and your soup is ready to be served.
It goes excellent with chicken-meat meals, but it’s your choice what you’ll combine with it.
Extra tip is to add a little white pepper and nutmeg in it- I love this combination. With or without these spices, enjoy this excellent, super healthy soup!