Pea Egg-Drop Soup
Are peas Paleo/Primal? Click here to read what Mark Sisson says on this topic.
Adapted from Martha Stewart Magazine
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: Serves 8
- Category: Main Dish
- Method: Boiling
- Diet: Gluten Free
Ingredients
Units
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.