Have you ever had one of those days when its one thing after the next and before you know it, the day is over? I had a relatively busy day today and decided I was fine with having left overs for dinner. My husband cooked up some "Hoppin' John", last night and there was quite a bit left. We spent most of Sunday watching various cooking shows with a variety of chefs, one was all about the South and Creole recipes. Anyway, as wonderful as this dish was, by the time we decided to actually eat, I felt I really wanted soup.
There seemed to be nothing in the pantry and we used all the chicken stock Sunday night. I decided to try a little experiment and it turned out pretty well, so I'm going to share it with you! I guess you can call it a vegetable egg drop soup. It took less than 20 minutes to whip up so its really simple!
1/4 cup chopped onion (frozen)
1/4 cup chopped celery (fresh)
1/3 cup mixed vegetables (frozen)
2 tblsps butter
1 tspn garlic salt
1-2 cubes chicken bullion
1 egg beaten
2-3 cups water
Saute the onion and celery in the butter for about 4 minutes on medium heat. Add the mixed vegetables and continue to saute. When the frozen vegetables seem to be cooking and turning color just slightly, add the garlic salt and water. Mix well. Let the soup cook for a few minutes then add the chicken bullion and dissolve directly in the soup. Continue to simmer the soup, do not boil.
Beat the egg, adding some soy sauce if you like. When the bullion has dissolved and the soup is almost ready, slowly add the egg. Stir as you pour the egg allowing it to break in the water and not become a blob. Let everything simmer for an additional 5 to 7 minutes. Check for seasoning and if you want, add some salt, pepper, soy, vinegar, etc.