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Ingredientes
- 2 quart Basic Chicken Stock see * Note
- Â Â (or possibly use canned chicken stock)
- 1/2 c. Dry white wine
- 3 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves peeled and crushed
- 1 c. Thinly sliced yellow onion
- 1Â 1/2 bn Mustard greens washed and minced
- 2 x Large eggs beaten
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a 4-qt pot bring the stock and wine to a simmer. Heat a large frying pan and add in 2 Tbsp. of the oil, the garlic and onion. Saute/fry till the onion becomes just tender and add in to the pot of simmering stock.
- Heat the frying pan again and add in the remaining Tbsp. of oil. Saute/fry the mustard greens a few min till they collapse. Add in to the pot. Cover and simmer 5 min or possibly till the mustard greens and onion are tender.
- Pour the beaten egg slowly over the top of the soup and gently stir in. Salt and pepper to taste.
- This recipe serves 8.
- Comments: My real love for mustard greens soup began when I was a kid spending my allowance at a Chinese restaurant. This soup is a snap to make at the last minute, providing you have prepared the soup stock a few days before.
- It has a very clean flavor which all members of your family will enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 8 servings | |
| Calories 100 | |
| Calories from Fat 58 | 58% |
| Total Fat 6.56g | 8% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 395mg | 16% |
| Potassium 277mg | 8% |
| Total Carbs 3.34g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.92g | 1% |
| Protein 4.37g | 7% |
