This is a super-simple recipe you can make with canned broth, an egg, and a couple of optional spices. It’s rather similar to Chinese Egg-Drop Soup, only has more of a European soul-food tone to it. You can also make it with bone broth of various types, or home-made dashi (Japanese fish/seaweed broth.)
Einlaufsuppe - German Einlauf Soup
One can of canned broth, any flavor, or 2 cups home-made bone broth or dashi.
1 Tablespoon good fat (butter, ghee, EVOO, coconut oil, cold-pressed avocado oil, bacon fat)
1 egg (large, extra-large, jumbo, chicken or duck egg)
1/2 Tablespoon dried parsley (or 1 Tablespoon fresh parsley snips)
1 pinch (less than 1/8 teaspoon) nutmeg
sea salt/Himalayan pink salt or Vege-Sal to taste
black or white pepper to taste
Add the fat, salt and pepper to the broth, put in kettle and put kettle on stove. While the broth is heating, crack the egg into a bowl with the parsley and nutmeg. Whisk or beat the egg with the parsley and nutmeg. When the broth has come to a boil, pour the beaten egg mix into the broth, slowly, stirring while you do so. Cook until the egg threads are set, serve.
This recipe makes 2 servings of about one cup. You can put one serving in a canning jar (pint size) in the fridge for the next day. The soup should have little to no carbs, except a trace from the parsley and nutmeg, so you can eat it any time, even on Induction. With a salad and perhaps a bit of home-made low-carb flatbread, this is a nice light meal. Turn the bit of flatbread into a flatbread sandwich or two when you are extra hungry.
VARIATIONS: If you are on salt restriction for medical reasons, you can replace the salt with Salt-Free Spike or Mrs Dash.
The seasonings are not set in stone. If you don’t care for parsley, omit it. If you think it needs garlic and/or onion, add some.
Bone broth is healthier than canned broth or even canned ‘bone’ broth. I get my chicken bone broth for free. I buy chicken thighs, cook them and after eating, put the bones in the freezer. If I buy some of those frozen ‘hot wings’ I also save those bones, and the seasoning left on them makes the broth a little interesting. I’ve bought beef bones for soup both from a local farmer’s market where a guy sells frozen beef and pork, and from a semi-local market (Jack’s in Menominee, MI.) I’ve been trying to score some venison bones from hunting friends of mine, but so far no luck, though the friends have given me (boneless) venison and pork from the pigs they raise.
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