This cold and flu recovery soup was passed on to me by Tessemae's own Genevieve. Wow, was it ever awesome when I caught a cold last week! It is so comforting and really does make you feel better. The recipe is adapted from RealHealthyRecipes.com, so thanks for the great idea!
What you need
coarse salt and freshly ground pepper
3 tabelspoons Tessemae’s Lemon Garlic Dressing
6 garlic cloves, minced (or 3 tablespoons Tessemae’s Roasted Chopped Garlic)
1 teaspoon ground sage
1 teaspoon sweet paprika
4 cups chicken broth
2 cups water
1 bay leaf
4 eggs, beaten
What to do
Halve the leek lengthwise and run under cool water to remove the grit between the layers. Thinly slice it crosswise.
Heat 1 tablespoon of the Lemon Garlic in a large pot over medium. Add the leek and season with salt and pepper. Cook until softened, about 5 minutes. Stir in the garlic or Roasted Chopped Garlic, sage, paprika, and 1 more tablespoon Lemon Garlic. Cook, stirring, until the mixture is fragrant, about 1 minute.
Stir in the chicken broth, water and bay leaf and bring to a boil. Reduce the heat and simmer, partially covered, until the flavors meld, about 10 minutes.
Remove the bay leaf. Use an immersion blender to puree the soup in the pot or leave it as is, if you prefer. Return the soup to the heat and bring just to simmer. While stirring, slowly pour the beaten eggs into the soup. Stir gently until all of the egg is set. Season the soup with salt and pepper and stir in 1 more tablespoon Lemon Garlic.
Makes 6 1/2 cups