LOW CARB EGG DROP SOUP

Living in South Florida I am definitely not used to it being cold in April but a weird cold snap has got me making low carb egg drop soup!

LOW CARB INGREDIENTS:

4 CUPS CHICKEN STOCK (ALWAYS CHECK THE CARB COUNT IF BUYING PACKAGED)
3 LG EGG WHITES, BEATEN
2 LG. SLICES OF FRESH GINGER
2 LG. CLOVES OF GARLIC, SMASHED AND PEELED
3 GREEN ONIONS (SCALLION), TRIMMED AND FINELY SLICED
2 TABLESPOONS OF CHOPPED FRESH CILANTRO
1 TEASPOON SALT
1/8 TEASPOON PEPPER

IN A LARGE SAUCEPAN COMBINE LOW CARB STOCK, GINGER, AND GARLIC SIMMER, PARTIALLY COVERED FOR 15 MINUTES. REMOVE GINGER AND GARLIC AND DISCARD. BRING THE SOUP TO A SIMMER AND POUR THE EGG MIXTURE IN LARGE CIRCLE ON THE SURFACE OF THE SOUP. ONCE EGGS SET, STIR GENTLY AND ADD GREEN ONIONS, SALT, PEPPER AND CILANTRO. BEST SERVED IN WARM BOWLS.

MAKE THIS SOUP YOUR OWN BY ADDING YOUR FAVORITE LOW CARB VEGGIES INTO THE SOUP LIKE MUSHROOMS, SPINACH OR DICE TOMATOES.


TIP: TO HELP FRESH GINGER STAY FRESH AND LAST LONGER KEEP IN AIR TIGHT CONTANIER OR ZIPLOCK BAGGIE IN THE FREEZER. ALSO WHEN FROZEN IT IS EASIER TO PEEL AND CUT.