Hungarian Egg Drop Soup (Húsleves) - Peanut-Free

Ingredients

• 6 cups Chicken Broth
• 1 medium Carrot
• 1 medium Parsnip
• 0.5 medium Onion
• 2 large Egg
• 2 tbsp Fresh Parsley
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth, the 1 medium carrot (peeled and cut into 1/4-inch thick rounds), the 1 medium parsnip (peeled and cut into 1/4-inch thick rounds), and the 0.5 medium onion (peeled and quartered).
2. 2Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 15 to 20 minutes, or until the carrot and parsnip are easily pierced with a fork.
3. 3While the vegetables are simmering, crack the 2 large eggs into a medium bowl. Whisk the eggs until the yolks and whites are completely combined and no streaks remain. Set aside.
4. 4Once the vegetables are tender, carefully remove and discard the quartered onion pieces from the pot. Increase the heat slightly to bring the broth back to a gentle simmer over medium-low heat (around 180°F / 82°C).
5. 5Very slowly, drizzle the whisked eggs into the simmering broth in a thin, steady stream while gently stirring the soup in a circular motion with a fork or whisk. Continue stirring for about 30 seconds until the egg forms thin strands throughout the soup.
6. 6Stir in the 2 tablespoons of fresh parsley, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper.
7. 7Serve the Hungarian Egg Drop Soup immediately.

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