Chicken Soup with Vegetables and Egg

 

Ingredients:

1 cup (8 oz) chicken stock, homemade preferably.

1/2 cup various vegetables. For example:

1 small or 2 tiny steamed potatoes
2 brussels sprouts
1/2 Roma tomato
1 slice bell pepper
1 hard boiled egg

Note:  I used these because I had these!  Any small bits of vegetables would go well in this soup.

Heat chicken stock to near-boiling.

Meanwhile, reserve 1 slice of tomato and dice the remainder. take a slice of bell pepper and put the rest away.  Dice the potatoes.

When the stock is hot, put in the diced tomato, potato, and sprouts.  Heat back up to a simmer and remove from heat.

After 2 or 3 minutes, pour the soup into a bowl.  Float the pepper slice and the tomato slice on the surface.  Slice the hard boiled egg onto the surface.  Garnish, serve, enjoy!

In short: Heat a cup of broth, add 1/2 cup vegetables and heat again, garnish with sliced egg and something else, serve.


To see a full set of photographs showing how this dish was made, go to this set on flickr.  The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).