I had a fun outing with my two dear friends yesterday. Lunch and shopping were on the agenda. While I wasn't keeping time, I believe we managed to spend almost two hours at the lunch table. No, we weren't eating all that time. We were talking. Afterwards, we popped into the newly relocated Artful Garden where I managed to purchase a few "needful things".
It's hard to plan dinner when one is sated with good food (and friendship) from a day out. Add to that the fact that it was 48 degrees outside!! Soup weather!! I remembered this recipe that Andrew had clipped from the Polish newspaper. He had loosely translated it for me and it sounded delicious. I checked the refrigerator and found what I needed and asked for a more detailed translation. We thought it was delicious. I hope Grandma Felice (whoever she is/was) would approve.
Grandma Felice's Vegetable Soup With Egg
For two servings:
2 handfuls mixed vegetables (used green beans and carrots)
1 smallish onion, chopped
2 cups chicken broth or beef broth
Salt and pepper to taste
Mushrooms are optional. 2 oz sautéed if fresh; or a small amount of dried with the water used in
1. Cut vegetables in approximately half inch pieces and steam them until tender. Add the vegetables to the hot broth and puree them with an immersion blender. Bring the mixture to a boil, add the mushrooms and reduce the heat to simmer for about five minutes.
2. Break eggs into a measuring cup, one at a time, and carefully slide them into the broth trying to keep them separate. This isn't too hard. Simmer until the whites take good form but the yolks are still slightly liquid. Remove from heat and ladle into heated bowls, making sure that each bowl gets one of the eggs.
NOTE: Amounts of vegetables and broth may vary depending on preference for thickness of the soup.