Go Back
Liz S.

Quick Egg-Cheese Soup

A Simple Nourishing Soup for an Easy Meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 3 cups stock or broth
  • 1/2 tsp dried thyme (Or 1 1/2 tsp for fresh)
  • 1 tsp dried parsley (Or 1 T. fresh)
  • 1 medium carrot
  • 1 small onion About half a cup.
  • 1 celery stick I like cooked celery, but you can lessen the amount if you don't.
  • 1 egg
  • 1/4 cup finely shredded gouda cheese Or any cheese you'd like to try. I think Mozzarella or Monterey Jack would be nice, or even Pepper Jack if looking for a bit of pop.

Method
 

  1. Bring stock to a simmer in a saucepot, adding thyme and parsley.
  2. Slice celery.
  3. Grate carrot.
  4. Dice onion.
  5. Add vegetables to the stock.
  6. Simmer on medium-low for 20 mins or until all veggies are soft, stirring every now and again to prevent scorching.
  7. Grate cheese into a bowl.
  8. Add the egg and mix together.
  9. Pour mixture into simmering stock and stir until you see the white of the egg cook.
  10. Remove from heat and serve.
  11. Grate additional cheese for garnish if desired. Salt each serving to desired taste.

Notes

  •  For probiotics and a bit of salty crunch, you can add fermented sauerkraut to the slightly cooled soup. 
  • A tablespoon of sour cream also adds probiotics and a bit of creaminess to the slightly cooled soup.