1 1/2 tablespoon of Arrow Root
3-4 Eggs - whisked
3-4 Green Onions - chopped
(about - I just throw some in there) 1 teaspoon of Himalayan Fine Pink Salt
(about - I just throw some in there) 1 teaspoon of Garlic Powder
*Optional- frozen bag of organic corn
I added corn in my second batch of this soup and the hubs and I both LOVED it. :)
**My first batch of this soup I used 4 eggs, my second batch I went with 3 eggs. I preferred using 3, but if you like more egg use 4.
Let's cook:
-Chop green onions and set aside.
-Set aside 1 cup of broth and pour the rest in a large pot, set to medium-high. Bring to boil and stir in Himalayan salt, chives, corn (if using) and garlic powder. Return to boil.
-Mix arrowroot with the 1 cup of broth and pour into pot, stirring to combine. Lower heat to medium and boil (lightly) for around 2 minutes, soup will slightly thicken.
-Slowly pour your whisked eggs into soup, will cook immediately.
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| Vegetarian Spring Rolls, purchased at Kroger |
Enjoy y'all!!
