With the chill of winter kicking in, the Elevated Kitchen has been soup central. From chili to egg drop soup, we have been running the soup gauntlet! Soups and strews offer a wide range variety and flexibility, yet, for some reason I keep coming back to bone broth based soups and stews. The high protein content of bone broth makes a simple broth soup extremely satiating. Such a simple way to fend of hunger is always welcomed, especially for endurance athletes!
In the Elevated Kitchen, I have been exploring ways to utilize all our ingredients and minimize any waste. By utilizing the woody stems of broccoli in soups, freezing produce scraps like onion skins and carrot peels for future homemade vegetable broths, or using the pulp from juiced vegetables in baked goods, I am significantly reducing what we throw out. What produce we are unable to utilize, I have been composing to use as fertilizer for the garden.
Recently, we had our annual Friendsgiving. Everyone comes in good spirits and brings all their specialty dishes. One of my friends is always in charge of bringing a big ham for everyone. Last year, the she took the leftover ham home and told us how she was eating ham for weeks.
After everyone had their fill, and dogs were happily married, everyone packed up their leftovers and headed home. Once the guests were gone, I turned my attention to tidying up the kitchen. Thats when I saw it. The ham. Panic set in.
What am I supposed to do with all this ham??
One week of ham at breakfast, lunch, and dinner, I had turned into a pickle from the salt. I even started feeding it to the cat in hopes of minimizing the left overs.
Finally, ham gave way to a large cylinder shaped bone. The beast stared me down and challenged me to get creative and try something new. I have found in cooking, as well as many other aspects of life, that trying something new can be daunting but often turns out to be much easier than we think. But bone broth? Where do I start to make this? Is special equipment needed? Do I need a fancy recipe to make it? … I decided to freeze the bone until after a Thanksgiving trip and postpone figuring it out. I couldn’t bring myself to think about ham for a bit after the “pickling incident.”
The cool frigid air drifts down like sleepy clouds out of the freezer. I eye the ham bone before grabbing its ziplock and setting it on the counter. Armed with a Baker family recipe of Bone Broth and White Bean Soup, I felt ready to tackle the creation of bone broth. Feeling like a witch doctor, I placed the ham bone into my slow cooker and tossed in a variety of ingredients and liquids until I was through the list of ingredients. I turned the heat to low, stepped back and assessed what was next to finish creating this “bone broth”.
“Leave on low for 7-9 hours. Serve warm.“
oh… it really was that simple.
I encourage you all to try something new! You never know where it may lead you and it might be much simpler than you think. Much like this Egg Drop Soup recipe!
This Egg Drop Soup is antioxidant rich and loaded with nutrients, as well as, protein. Stay warm and satisfied with this winter soup. Take the preheated soup in a Hydroflask thermos for a packed lunch. The Hydroflask thermos a favorite of Elle’s because it is leakproof and keeps your food hot or cold until your next meal. It also comes in a variety of colors and makes for a great gift or trend setting in the office.
Egg Drop Soup
A bone broth based egg drop soup that will help to rebalance your body. Nutrient dense kale paired with turmeric and ginger will help to soothe your digestive system.
- 1.5 liter bone broth store bought or homemade
- 1 tbsp turmeric ground or freshly grated turmeric root
- 1 tbsp ground ginger or freshly grated
- 2 cloves garlic minced
- 4 cups kale or swiss chard or spinach
- 4 large eggs
- 2 cups shitake mushrooms, raw (or cremini) sliced
- 2 medium green onions, scallions ends only sliced
- 2 tbsp fresh cliantro chopped
- 1 tsp black pepper ground
- 6 tbsp olive oil for garnish
Pour the bone broth into a large pot and heat over a medium heat until it starts to simmer.*
Place the turmeric, ginger, garlic, mushrooms, chard stalks into the pot and simmer for about 5 minutes.
Then add the sliced kale (or chard) leaves and cook for another minute. In a bowl, whisk the eggs and slowly pour them into the simmering soup.**
Keep stirring until the egg is cooked and take off the heat. Chop the cilantro and slice the spring onions. Add them to the pot.
Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days.
*You can also use powdered bone broth: Pour the boiled water and bone broth powder in a large pot and heat over a medium heat, whisk until it starts to simmer.
**If using spinach, add in after step 4.