Quail egg drop soup

Posted on May 23, 2012


Traditional egg drop soup is made with cornstarch, which isn’t paleo.  Here I’ve substituted the cornstarch for arrowroot powder, which has the same thickening effect.  I’ve also swapped chicken eggs for quail eggs, which are simply adorable!  If you can’t find quail eggs you can always just use 2 chicken eggs, and 1 egg yolk.  This is a fast and easy soup that is great for any meal, including brunch.

3 cups chicken stock (preferably homemade)

2 tbsp arrowroot powder

2 tbsp sliced green onion

10 quail eggs

2 quail egg yolks

pinch of powdered ginger

salt and pepper to taste

In a medium pot add 2 cups of chicken stock, ginger, and green onions.  Bring to a boil.  Meanwhile whisk together the eggs in a small bowl until they are light and fluffy.  In another bowl whisk together the arrowroot powder and 1 cup chicken stock.  Once the soup is boiling, slowly pour in the egg.  Immediately stir to break up the egg.  You are essentially making scrambled egg soup here.  Once egg is cooked, pour in stock/arrowroot mixture.  Stir until desired thickness.  Salt and pepper to taste.  Enjoy!


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