Celery Root Egg Drop Soup |
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 2 tbsp olive oil
- 1 celery root, peeled and chopped
- 1 leek, thinly sliced
- 2 garlic cloves, peeled and chopped
- 3½ cups chicken broth
- ½ cup sweet corn
- 4 tbsp chopped green onion
- 2 eggs, beaten
- ½ tsp white pepper
- In a large pot, heat olive oil over medium heat.
- Add the sliced leek and chopped garlic. Cook for 7 minutes while stirring occasionally.
- Add the chopped celery root, chicken broth, and pepper. Bring to a boil and simmer for 20 minutes, until celery root pieces are soft.
- Add the corn and stir.
- While the soup is boiling, slowly pour in the eggs while stirring the soup in a circular motion with a whisk.
- Remove from heat and top with green onions once ready to serve.
Makes 4 servings
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/celery-root-egg-drop-soup/
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