Pea and Egg Soup

Definitely a strange sounding soup but with only 3-4 ingredients it's become one of my favorites for a quick meal.  Recently I started watching old episodes of the Frugal Gourmet.  Despite the situations he was in that brought him off the air, he was a good chef.  I used to watch him every Sunday on PBS when I was a kid.  I learned a lot of techniques from him that I still use and he started an interest in cooking very early on in me.

He made this soup and I was amazed at how easy it seemed.  After making it myself I was shocked at how good it was and will definitely keep it on my short list for warm and quick meals.

All You Need is:

4 Cups Vegetable Broth

Salt and Pepper to taste

3 Eggs beaten

2 Cups Frozen Green Peas

Bring the Veggie broth is a simmer.  Add Peas right from the freezer and cook 5 minutes or until the broth comes to a strong simmer again.  Season the broth with salt and pepper to taste.

Remove from heat.  SLOWLY pour the egg mixture into the broth and DO NOT STIR.

After you pour the eggs into the hot broth they will begin to 'flower', which is a light cook where they will remain cloudy and light.  This is what you see in an Egg Drop Soup.  If you stir it right away the eggs will scramble and be in firmer chunks.  After about a minute slowly stir the soup.

Serve Hot.