Soups Recipes - Egg Drop Soup

Ingredients

• 1 tbsp vegetable oil

• 1 medium onion, thinly sliced

• 1 small cucumber, finely diced

• 2 quarts (1.75L) chicken stock

• 4 medium tomatoes, quartered

• 1 egg, lightly beaten

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Method:

1. Heat the oil in a large saucepan. When it is hot, add the onion and fry for 1 minute, stirring constantly. Add the cucumber and fry for 1 minute.

2. Stir in the stock and bring it to the boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Stir in the tomato quarters and simmer very gently for a further 5 minutes.

3. Remove the pan from the heat and using a whisk or fork, carefully whisk the egg into the soup. Serve at once.