HEALTHY BRUNCH IS SERVED

Hello to all you smart, sassy, #silverbloggers from around the globe.

When I woke up this morning, I was hungry. I laid in bed thinking what I could make that was different from my usual breakfast of fruit and cereal or toast and eggs, I do love eggs, then I thought it's cold outside and I do love hot soup on a cold day. Why not combine those two.

Can you guess what I made?

EGG DROP SOUP

This was my first try at this Chinese food favorite of mine. I have ordered it for take-out many times, I love the stuff, but I have never tried to make my own.

I combed through some different internet recipes, boy oh boyo, there were tons of different combos out there to choose from but I am not one to follow exact recipes so I picked spices and methods that I thought I would enjoy.

I had in mind the health benefits of what spices I could use to enhance not only the flavor but also the nutritional value.

Turmeric and ginger made the list, as they help digestion and inflammation, garlic as usual, was thrown into the pot. Not only do I love the taste of garlic, but it's also great for your heart and cholesterol levels.

Most egg drop soups don't include carrots, corn or green onion, the onion maybe as garnish, but I tossed them into a little avocado oil and sautéed them to soften them before adding them to the broth.

I used low sodium chicken broth as the base, I added in all the veggies.

Next, I added a cornstarch slurry to thicken the broth.

Now the challenge, dropping in the egg batter. You have to go slow, allowing the egg to stream into the soup as you continue to swirl the soup in one direction, this allows the egg to form ribbons in the soup. A dash of soy sauce and the soup is ready to serve.