Egg soup

Grandma's Egg Soup – a recipe full of memories and delicate flavors

When it comes to recipes that transport us back to childhood, Grandma's egg soup holds a special place in the hearts of many. This creamy soup, with a fine and comforting taste, is perfect for days when we seek a dose of comfort and nostalgia. Although the basic recipe is simple and easy to make, I will also add a few suggestions to customize it and give it an even more special touch. Let’s see how we can prepare this delicacy step by step.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Number of servings: 4

Ingredients:
- 7 eggs
- 2 cloves of garlic
- 2 tablespoons of flour
- 1-2 tablespoons of oil (olive or sunflower)
- 1-2 tablespoons of vinegar (to taste)
- 200 ml of heavy cream
- salt (to taste)
- optional: a pinch of ground cumin for flavor

A bit of history:
Egg soup is a traditional dish that has been cooked for generations, with deep roots in home cooking. This simple yet flavorful recipe has often been prepared to feed the family with accessible yet nutrient-rich ingredients. Eggs provide an excellent source of protein, and the combination with cream offers a creamy texture, perfect for any meal.

Preparing the soup:

1. Preparing the ingredients:
Start by peeling the garlic cloves and crushing them finely. Garlic will add a special aroma to the soup, but if you prefer a milder taste, you can use it whole and remove it before serving.

2. Heating the oil:
In a medium pot, add the oil and the crushed garlic cloves. Heat over medium heat, stirring constantly to avoid burning. The garlic will start to release its pleasant aroma and become slightly golden. This is when the magic begins!

3. Adding the flour:
Once the garlic has turned golden, add the two tablespoons of flour. Mix well to create a roux, which will thicken the soup. Make sure the flour combines well with the oil and garlic without burning. This step is essential to ensure a creamy consistency.

4. Adding the water:
Now, using a whisk, gradually start adding water. It’s important to stir constantly to avoid lumps. Add salt to taste and let the soup simmer over medium heat. Once it reaches boiling point, reduce the temperature.

5. Preparing the eggs:
When the soup comes to a boil, crack an egg and add it to the pot, stirring constantly with the whisk. This will create “shreds” of egg, giving the soup a unique texture. It’s important to keep the heat low to allow the eggs to cook evenly.

6. Cooking the whole eggs:
After a few minutes, you can add the remaining whole eggs to the pot without stirring. Cover the pot with a lid and let the eggs cook for about 5 minutes. They will become slightly set and give the soup a wonderful appearance.

7. Finishing the soup:
After 5 minutes, remove the lid and gently stir to integrate the whole eggs into the soup. Then, take a cup of hot soup and gradually mix it with the cream. This technique will prevent the cream from curdling in the pot. Once you have a smooth consistency, add the mixture back to the pot. Adjust the taste with vinegar and salt if necessary.

Serving:
Serve the soup hot, adding 3 whole eggs to each bowl, along with the delicious broth. A serving suggestion would be to sprinkle a little ground cumin on top for extra flavor. This adds a touch of exoticism and a refined taste.

Practical tips:
- If you want to enrich the soup, you can add finely chopped vegetables (such as carrots or celery) after you have added the flour, to cook them a bit before adding the water.
- Instead of vinegar, you can use lemon juice for a fresher taste.
- If you prefer an even creamier soup, you can add more cream.

Nutritional values:
This soup is rich in protein due to the eggs and cream, also providing healthy fats. Each serving contains approximately 250 calories, depending on the type of oil and cream used. It is a great option for a light and comforting meal.

Frequently asked questions:
- Can I use free-range or organic eggs? Absolutely! Higher quality eggs will enhance the flavor of the soup.
- How can I store the soup? You can keep it in the fridge in an airtight container for 2-3 days. Reheat over low heat before serving.
- What other recipes can I pair with egg soup? This soup pairs wonderfully with a seasonal green salad or freshly baked homemade bread.

Grandma's egg soup is more than just a recipe – it is an experience that connects us to memories, to moments spent with family, and to the comfort that only a lovingly prepared meal can offer. I hope you enjoy every bite and bring a touch of Grandma's traditions into your own kitchen!