Sunday, October 23, 2011

Budget-Friendly Soup

My Mother’s Favorite Budget-Friendly Soup

Some of you know my mother hasn't been feeling well lately. She lost most of her appetite, eating just a few bites of food a couple of times a day. Turns out a medication she was taking was what made her sick. In an effort to get some nutrition in her, I've been making her favorite foods, but even that has been challenging to get her to eat a little more than a few bites. Over the course of time, I'm thrilled to say my efforts have paid off, she seems to be feeling better and thankfully her appetite is slowly coming back. She used to prepare this soup for us whenever we didn't feel well and it always comforted.

The addition of hard-boiled eggs in this delicious, nutritious, complete-meal-in-a-bowl recipe is what makes this soup so unique. When hot broth is combined with egg yolks, the result is a creamy mixture that thickens the soup to perfection! 

Helpful to know: Rapunzel Vegan Vegetable Bouillon with Sea Salt are my preferred vegetable cubes. Rapunzel products can be found in the grocery isle of most health-oriented grocery stores nationwide.

5 cups water
3 cups potatoes, peeled (a matter of preference) and cubed
1 cup celery, chopped
1 cup (about 1 medium) carrot, sliced into disks
1 cup white onion, chopped
½ cup fresh parsley, minced
2 vegetable cubes
4 tablespoons butter
1 teaspoon salt
Fresh ground black pepper to taste
4 hard-boiled eggs, room temperature, peeled, divided

In a large pot, bring 5 cups water to a boil, add potatoes and cook until just slightly tender. Reduce heat and add celery, carrot and onion, cook until tender. Add parsley, vegetable cubes, butter, salt and pepper to taste. Cut hard-boiled eggs in half, remove yolks and place in medium bowl. Chop egg whites and add to soup. Ladle about ¼ - ½ cup hot broth over egg yolks, stir until creamy. Add yolk mixture to soup and stir until well blended.  Yield: 6 servings.