Sopa de huevo (Mexico)
The Chinese aren't the only ones who can produce an outstanding egg soup. This one has many of the same ingredients, but makes for a delightful variation.
Ingredients
3 egg
4 cups broth (chicken broth)
1 tablespoon flour (all purpose)
1 tablespoon parsley
1 pinch chili powder
Instructions
Bring the chicken broth to a slow boil.
While you're waiting, whip the eggs together with the flour using a whisk.
Add the egg-flour mixture. Simmer for another ten minutes, stirring occasionally to make sure the eggs don't clump.
Top with a little parsley and sprinkle chili powder on top.
Yield
4 servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Notes
To make it more nourishing, you can add vegetables like carrots, broccoli, sweet peppers, peas or chile.
You could also add leftover chicken, shredded.
Source
very easy, simmer
soups, appetizers, meatless
Mexican food recipes
Food in America
Food in America