Q: What makes this Pea and Egg Thick Soup special?
A: This soup features a rich blend of fresh peas, eggs, potatoes, and tomatoes, enhanced with chicken essence for extra flavor. It’s a low-calorie, nutritious option that’s especially comforting in cold weather.
Q: Can I use frozen peas instead of fresh ones?
A: Yes, you can use frozen peas, but the taste and texture may slightly differ from using fresh peas.
Pea and Egg Thick Soup
Notes
Ingredients:
- Fresh peas: 100g
- Potatoes: 3
- Cherry tomatoes: 5
- Eggs: 2
- Chicken essence (e.g., Totole): 10g
- Salt: to taste
- Sugar: to taste
- Sunflower oil: 15g
- Ginger, julienned
- Water: 950ml
- Rinse and peel the peas, potatoes, and tomatoes. Chop them into small pieces, and julienne the ginger.
- In a pot, boil the potatoes in water over medium-low heat until soft, about 20-30 minutes.
- In another pot, heat sunflower oil and sauté ginger and cherry tomatoes over medium-low heat.
- Fry until the tomatoes release their red oil, then add a little tomato sauce to enhance the color and flavor. Remove from heat.
- Add the peas and sautéed tomato mixture to the pot with the potatoes. Continue cooking.
- Once boiling, add salt, sugar, and chicken essence to taste. Thicken with a little cornstarch slurry, stirring well.
- Pour beaten eggs into the pot, stirring to combine all the ingredients well.
- Add a bit of butter and ground black pepper for finishing. Turn off the heat and remove the pot.
- Serve the pea and egg thick soup, enjoying its low-calorie, nutritious benefits, with rich protein from eggs, soft texture from potatoes, and high lycopene content from tomatoes.
- Rich in protein (from eggs)
- High in lycopene (from tomatoes)
- Source of carbohydrates (from potatoes)
- Low in calories
- Contains essential vitamins and minerals (from peas and other vegetables)
