Tomato and Broccoli Cream Soup

Name: Tomato and Broccoli Cream Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Tomato; 1 piece Egg; 1 piece Broccoli; a pinch oil; 1 spoon Starch; 2 bowl Water; 1 tsp Salt; 10 drops Sesame oil

A thick, homestyle tomato soup with finely chopped broccoli and crumbled egg yolk, gently simmered and thickened with a starch slurry for a smooth, tangy, comforting bowl.

10 minNewMedium Soups Boil Savory

Instructions

1
Separate the egg yolks from the whites. Finely chop the green leafy parts of the broccoli and set aside. Mix the starch with a small amount of water to make a slurry and set aside.
2
Add a small amount of oil to the pan, pour in the beaten egg yolk, and spread it into small cakes.
3
Take out the biscuits and chop them up for later use.
4
Do not add oil to the pan, pour in the diced tomatoes and keep stir-frying.
5
Stir-fry until slightly melted.
6
Add clean water and bring it to a boil over high heat.
7
Pour in the diced egg yolk and mix evenly.
8
Add an appropriate amount of cornstarch slurry to the soup until it thickens.
9
Beat the egg whites and pour them into the pan.
10
Crushed broccoli is poured into the pot.
11
Add an appropriate amount of salt, and bring to a boil.