Egg Drop Pesto Soup
Egg drop pesto soup is filling, healthy and delicious. It literally takes less than 10 minutes to make with just a few everyday ingredients.
Ingredients
- 250 ml Stock Chicken or vegetable
- 2 teaspoon Cornflour Optional
- 1 Egg
- 2 teaspoon Pesto
- Salt and pepper or soy sauce Optional, see notes above and taste before adding
Instructions
- Place the cornflour in a cold pan and stir in the cold stock. (If you need to make up your stock with hot water, add your cornflour to a little cold water first, and then stir it into the made up stock). Place over a medium heat and bring the stock up to a simmer, stirring occasionally
- Meanwhile, beat the egg in a jug or small bowl until the white and yolk are mixed
- Stir the simmering stock vigorously in one direction - you'll get a kind of whirlpool. Slowly pour in the beaten egg which will quickly set in ribbons. Turn off the heat and stir in the pesto. Taste and season if necessary.
Notes
The cornflour is optional - if you don't use it your soup will just be a little thinner.
Nutrition
Calories: 235kcal
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