Egg Drop Chili Soup

Today became the perfect day to ‘take a me’. After fighting through an ice storm by bike and by car in order to pick up The Pirate from the school nurse’s office, I gave up any notion of returning to work.  Time to kick back, watch some Scooby Doo, and make some nourishing chili egg drop soup.  If all goes well and if I can get The Pirate to take a nap, maybe I’ll even have a chance to brew a batch of beer.

 

Day342 (only 23 days remain)

Ingredients:

 

1/3 C fresh deseeded and diced jalapeno pepper

4 C water

1 T chili powder

1 T powdered chicken soup base

1 T dried diced onion

½ t cumin

½ t coriander

3 lightly beaten eggs

2 green onions, finely diced

 

 

Directions:

  1. Dry fry jalapenos in a pan until they begin to blister and blacken (about 5 minutes).
  2. Add water, soup base, and seasonings then boil for 5 minutes.
  3. Slowly pour in beaten eggs while swirling the soup. (The effect is pretty).
  4. Drop in green onion.
  5. Simmer for two minutes.

 

Egg Drop Chili Soup

Egg Drop Chili Soup

 

Tasting Notes:

 

Much as was the case with yesterday’s pretzels, the chili flavor in the Egg Drop Chili Soup was mild and unassuming.  The soup showcased the soothing flavors of chicken broth and egg.  The jalapeno and chili notes were present, but they provided a melodious background riff rather than an in-your-chops, screaming crescendo.  The ambiance was quite nice, as it should be on a day when responsibilities are peeled off in favor of lingering in the restorative power of foolish things.  I implore all- take a break from responsibility-take a ‘me’.

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3 Responses to Egg Drop Chili Soup

  1. Ema Jones says:

    Healthy and tasty meal!

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