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Categories:
beef consomme water chicken water carrot yellow bell pepper fresh parsley white vinegar lime juice soy sauce egg whites garlic salt
Viewed: 30 - Published at: 7 years agoIngredients
- 1 (10 1/2 ounce) can beef consomme
- 10 12 ounces water, added to prepare the consomme
- 3 chicken bouillon cubes
- 3 cups water
- 1 carrot, chopped
- 1 yellow bell pepper, chopped
- 1 cup leek, chopped
- 12 cup fresh parsley, chopped
- 18 cup white vinegar
- 14 cup lime juice
- 2 tablespoons soy sauce
- 8 ounces extra firm tofu, drained and cubed
- 2 egg whites, medium
- 1 tablespoon garlic salt
Method
- Mix the water, consomme and bullion in a soup pot and bring to a boil over high heat.
- Add carrot, bell pepper, leeks, and parsley to the boiling broth, and continue to boil.
- After 5 minutes, add vinegar, lime juice and soy sauce.
- Continue to boil until carrots are tender.
- Add tofu and garlic salt to soup, and bring back to a boil for 3 minutes or so.
- Lower heat to medium, and drizzle egg whites into soup.
- Simmer until egg whites are firm.
- Serve hot.
- I had mine over a small quantity of whole wheat pasta, and that was pretty good.
