The Unprocessed Kitchen: Soups and Stews; Pea and Egg Drop Soup

Egg Drop Soup

We’re all searching for easy, quick ways to produce nutrient-dense meals. Homemade chicken stock, beef and fish stock offer a variety of nutrients like calcium, magnesium, phosphorus, and trace minerals. Plus, making stock is very simple. I’ve found it the perfect food to have on hand for making quick and nutritious soups and stews.

My Le Creuset Dutch oven has it’s usual place on our stove during the winter months. I constantly have either some sort of stock or soup simmering on the stove. The great thing about a Dutch oven or other oven-safe pots with lids is that you can put them in the oven at a low heat to get moist, flavorful stews.

Egg-Drop Soup

Last week I did a little experimenting and found that you can use a Dutch oven or braiser as a crock pot in your oven (a nice perk if you don’t own a slow-cooker). I cooked a chicken in the oven last week at 250ºF for 3 hours and got just the same results as when I cooked one in the slow-cooker for 4 hours on medium. Nice!

My youngest daughter loves peas, soup and eggs so when I saw this recipe I knew it would be an instant hit. Frozen peas make life easier in the winter months and if you have some stock waiting in the fridge or freezer, you can whip up this soup in minutes.

Here are some other soups and stews you might enjoy:

Beef Stew
Sweet Potato Soup with Bacon via Clothes Make the Girl
Creamy Chicken, Tomato and Vegetable Soup
Curried Cream of Broccoli Soup via Nom Nom Paleo
Cauliflower Soup with Black Truffle Oil
Mushroom Stew via Nourishing Kitchen

Egg Drop soup

In order to help get us on our way to easy, nutrient-dense meals, Le Creuset has kindly offered to give a 3 1/2 – quart braiser to one lucky winner! You can even pick your color! See the widget below for details:

a Rafflecopter giveaway

Pea Egg-Drop Soup (Gaps, Paleo, Primal, Grain Free)

Serving Size: Serves 8

Pea Egg-Drop Soup (Gaps, Paleo, Primal, Grain Free)

Are peas Paleo/Primal? Click here to read what Mark Sisson says on this topic.


Adapted from Martha Stewart Magazine

Ingredients

    For the Soup:

  • 8 cups chicken stock
  • 2 pounds frozen peas, thawed

  • 1 teaspoon Celtic sea salt

  • 4 large eggs, beaten

  • 1 tablespoon lemon zest

  • 2 teaspoons coconut vinegar

  • 2 cups pea tendrils (you can substitute with spinach)

Instructions

Place stock, peas and salt in a large pot and bring to a simmer over medium heat. Reduce heat to low and simmer until peas are cooked through and bright green, about 5 minutes. Using a fork, begin to stir the soup in a circular motion. While stirring, slowly add eggs in a steady stream. This will create strands of egg in the soup. Stir in lemon zest, coconut vinegar and pea tendrils. Season with sea salt to taste. Serve.

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292 Comments

  1. Christine

    My favorite stew that I’ve made is a Guinness Lamb stew (back before I was eating real/whole foods and trying Paleo eating). I’ll have to see if I can re-invent the recipe for a Paleo-esque meal!

  2. Marsha

    Soup & stew are winter staples at our house. Any kind will do as long as it’s loaded with veggies. Would love anything from Le Creuset. Someday my budget will allow me to purchase a dutch oven from them.

  3. Stacey

    I have two favorites — one is black lentil (recipe from orangette), and the other my husband made up– I call it man stew. He roughly chops all veggies (broccoli, cauliflower, carrots, onions, garlic, cabbage — whatever is in the fridge). Adds grassfed stew meat and quarts of our bone broth. Then lets all this cook for 6-8 hours — until meat is tender. He seasons with different things — salt, freshly ground pepper, sometimes oregano and thyme, sage — whatever suits his taste that day. It is a great GAPS intro soup because everything is cooked thoroughly (not much fiber to upset the healing digestive tract).

  4. Monika T

    Brilliant! I have a bunch of frozen pea bags in the freezer and was wondering what I could do with them. And I’ve been craving soup since it got chilly again. I know what I’m having for dinner! Fave soup…hmmm…lentil soup, I think. Although tomato basil is great too.

  5. Jennifer

    I use my slow cooker all the time for soups and stews in the winter…. but maybe that’s because I don’t own a Le Creuset dutch oven 😉
    My favorite is a beef stew with lots of root veg and wine!

  6. Tanya Beers

    I love making soup, we raise our own chickens so I make tons of chicken soup but my fav is minestrone soup. I am very much in need of a dutch oven but right now our budget is very tight, I would love to win one!

  7. Lauren

    I had been nervous about making my own homemade stock for the firs time. But it was so easy! Now, I have (okay had, I need to make some more) a freezer full anytime I need it. And I feel good about giving to the kids! Even my 6 yr old drank it when he was sick! Win! This soup sounds like it would be a hit t our house.

  8. May

    My favorite soup is a chicken soup with carrots, celery, spinach and gnocchi(or gluten free dumplings)! I make my own broth so I know the quality of the ingredients.
    My son eats it for breakfast 😀

  9. Michelle

    I love to make all soups!! But whenever I make a big pot of homemade Italian Wedding soup somehow my whole family finds out and wants to join us for dinner!!! I guess that would make it our favorite!!

  10. Melanie

    Love making my own stocks/broths and using them my stews and soups, or anything else to add flavor. I use my crockpot all the time and would love a Le Creuset to add to my collection of cooking tools.

  11. Natasha

    Fave soup or stew would have to be Chicken Wild Rice and White Chicken Chili. It is even more nourishing and better tasting now that I know how to make stock and properly prepare the white beans and use local raw cream. Love the giveaway and your site :)

  12. Angie

    Yum! This recipe sounds great. I have heard that adding chicken feet to the stock will add a lot of collagen and the stock must be cooked for at least 5 -10 hours for all of the gelatin to transfer into the stock. Would love a Creuset pot to experiment this recipe!

  13. Laura

    I never thought about using a dutch oven like instead of a crock pot! For some reason I have trouble getting meats, especially beef, tender in the crock pot. Maybe the dutch oven is the way to go!

  14. mattie

    Our favorite for sheer nutritious versatility is a beef veggie soup that uses bone broth and a little added pasture raised ground beef and whatever veggies are available and desired. So good and so nourishing :)

  15. Kim Catapano

    My favorite stew is this phenomenal beef stew that a friend of mine makes, it has so many vegetables in it and it is out of this world!! He actually uses a Le Creuset Dutch oven and says it is The Best.

  16. Glynnis

    I love my husband’s butternut squash soup! He makes it slightly sweet by adding in one apple and a little maple syrup an uses cinnamon, nutmeg, ginger and chipotle powder to give it a spicy finish.

  17. Jill

    It doesn’t matter what the soup is, it needs to start with a good homemade stock. Anything you add to that is going to be yummy! And the right cookware doesn’t get enough credit for making the soup even better.

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