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Sour Egg Soup

soups

3 tablespoons butter
2 tablespoons flour
5 cups water
1 teaspoon salt
1 tablespoon distilled white vinegar
2 bay leaves
2 green onions
trimmed but left whole
sugar; to taste
6 eggs
1/2 cup sour cream

In a wide-bottomed saucepan over medium heat, melt butter. Add flour and cook, stirring, until well blended and golden (about 3 minutes). Slowly add the water, stirring until smooth. Add salt, vinegar, bay leaves, and onions. Simmer 10 minutes. Taste soup and stir in a little sugar if it tastes too sour. Remove and discard bay leaves and onions. Carefully break eggs into simmering soup. Poach until whites are opaque and yolks are still soft in the center. Lift out eggs with a slotted utensil and place in individual soup bowls. Immediately stir sour cream into soup; heat to serving temperature but do not boil. Serving Ideas : Ladle soup into bowls to serve. NOTES : Variation: Jellied Sour Egg Soup - Omit butter, flour, and sour cream. Brush a 6-cup ring mold or 6 individual 1-cup molds with vegetable oil. In a saucepan over medium heat, combine all ingredients except sugar and eggs. Add 1/4 cup raisins and simmer 10 minutes; add sugar to taste. Discard bay leaves and green onions. Cook eggs as directed and transfer with a slotted utensil to prepared mold (s). For every 2 cups soup, soften 1 envelope unflavored gelatin in 1/4 cup cold water (about 5 minutes). Bring soup to a boil. Remove from heat and add gelatin mixture, stirring to dissolve. Let soup cool completely, then pour over eggs. Cover and chill until firm (about 6 hours). To unmold, dip base of mold(s) briefly in hot water and invert onto plate(s). Yield: 6 servings. 0 0 0 0 5554 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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