To make this recipe you will need either:
This came about from not wanting to waste the liquid I’d simmered my pork ribs in .
Peppermaster Bacon Egg Drop Soup
This is a rich stock soup, made with fresh vegetables and leftover pork ribs. You can use any stock and any meat, or none at all.
To begin you really do need to make a stock. For this soup, I took the stock from my pork ribs, which was actually cooked only with water (you could add vegees). I chilled the stock, removed all the fat off the top and reduced it down to 4 cups.
4 mushrooms thinly sliced
1/2 cup sliced spinach, chard or watercress
1 egg, beaten in a small bowl
4 slices cooked bacon, sliced thinly
Take 3Ts of gluten free flour in another bowl. Add an equal amount of the stock to form a smooth consistency.
Heat the stock to a gentle simmer and add flour mix.
Add 1T of the hot stock to the bowl with the beaten egg mixing it in quickly add 2T more, one at a time, tempering the egg.
Turn off the stock. While constantly moving the stock with a spoon stream in the egg mixture slowly and then add all the rest of the ingredients.
You may add more heat, but never let it come to a simmer.
I serve with fresh cracked Tellicherry (or Pepper Pepper), Fire Salt, Hurricane Mash and fresh lemon or lime.