Hototay soup
Hototay soup requires roughly 20 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 456 calories, 63g of protein, and 14g of fat per serving. This recipe serves 3. For $3.64 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe from Casaveneracion requires cabbage, eggs, cauliflower, and meat. It works well as a main course. 17 people have made this recipe and would make it again. It will be a hit at your Autumn event. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. Try Jamaican soup – beef and pumpkin flavor this soup. Be adventurous and try soup from the carribean, Puerto Rican Chuletón Soup AKA Xmas Ham Bone Soup, and A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean for similar recipes.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 head of cabbage, cut into strips
1 carrot, sliced
1 small head of cauliflower, cut into florets
about a cup of boiled chicken meat (torn into bite-size pieces)
1 to 2 eggs
well-seasoned meat broth (I made mine with a whole chicken and beef bones)
salt and pepper, to taste
finely sliced scallions, to garnish
12 to 16 wontons, steamed (get the recipe)
Equipment:
bowl
ladle
Cooking instruction summary:
InstructionsHeat the broth to simmering.Add the vegetables and cook for about five to seven minutes or until done but not overcooked.Add the chicken meat and the wontons. Cook just until heated through. Taste the broth and season with salt and pepper, as needed.Pour the very hot soup into a tureen.Crack the egg(s) directly into the soup.Garnish with scallions.To serve, break the egg(s) into the very hot soup and stir gently to allow them to cook with no large solid masses forming.You want the egg to turn the very clear broth into something cloudy but not opaque.So stir gently until no raw egg is visible.Ladle into bowls and enjoy.
Step by step:
1. Heat the broth to simmering.
2. Add the vegetables and cook for about five to seven minutes or until done but not overcooked.
3. Add the chicken meat and the wontons. Cook just until heated through. Taste the broth and season with salt and pepper, as needed.
4. Pour the very hot soup into a tureen.Crack the egg(s) directly into the soup.
5. Garnish with scallions.To serve, break the egg(s) into the very hot soup and stir gently to allow them to cook with no large solid masses forming.You want the egg to turn the very clear broth into something cloudy but not opaque.So stir gently until no raw egg is visible.Ladle into bowls and enjoy.
Nutrition Information:
covered percent of daily need
