PREPARATION

1. Take a heavy skillet, add 1.3 litres water, 270 grams chicken, 80 grams onions, 90 grams carrots, 1/2 teaspoon black peppercorns, 1/2 teaspoon rock salt, 1 bay leaf and mix it well.
2. Bring it to a boil.
3. Cover it with lid and cook for about 40 minutes on medium heat.
4. Remove it from heat and strain the mixture.
5. In a bowler dd 4 eggs and whisk it well.
6. Take a another heavy skillet, add 1 litre prepared chicken broth, 1 1/2 tablespoons ginger, 30 grams spring onions, 2 teaspoons soys sauce and mix it well.
7. Bring it to a boil.
8. Then, add the egg mixture in it and mix it well.
9. Again bring it to a boil.
10. Cook for 8 - 10 minutes on medium heat.
11. Remove it from heat.
12. Garnish with spring onions.
13. Serve hot.

Carrot Ginger Soup

Servings - 2 - 3

INGREDIENTS

Olive oil - 25 milliliters

Onions - 120 grams

Garlic cloves - 5

Ginger - 25 grams

Carrots - 350 grams

Vegetable broth - 1 litre

Salt - 1/4 teaspoon

Cinnamon powder - 1/4 teaspoon

Bay leaf - 1

Fresh cream - for garnishing

Fried onions - for garnishing

Pine nuts - for garnishing