TRIPLE DUTY EGG-FLOWER PEA SOUP, frugal vegetarian, vegan option, low fat/cholesterol/salt

EASY-PEASY VELVETY PEA SOUP


This delicate, light but satisfying soup makes a great first course main course soup. It is super-easy but needs good home-made stock. If you haven't any on hand, go for good soup granules rather than cubes. 


Cost: £1.50
Serves: 4

Ingred:
3 cups/750 ml good stock/broth
2/3 cup frozen peas
1 large egg, lightly beaten
(opt) 1/2 tsp finely grated garlic
(opt) 1/2 tsp finely grated ginger

Method:

1. Bring stock to the boil
2. Add frozen peas
3. Lightly beat egg.  Either add half teaspoons of egg into the mix (which will cook into pretty flowers). or pour the egg in a thin stream into the liquid, stirring so that the egg cooks in thin strands
4. Cook on medium for 3 minutes.  Stir in garlic and ginger if using.  

Tip: 

• Vegans: replace egg with small cubes of silken tofu
• Add sliced mushrooms and a handful of shredded chicken  for a  more substantial whole meal soup

This recipe has been developed by B  Lee/ Bright Sun Enterprises and can not be reproduced, in any form, without the author's written permission.