Danish Broccoli Soup

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Danish Broccoli Soup

Yields1 Serving
 2 T butter
  1 onion, minced
  1 clove garlic, minced
  ¼ t ground cinnamon
  1 bunch broccoli, stems and tops chopped fine
  4 cups chicken or vegetable broth- canned or bullion cubes will work, cream is also nice.
  4 eggs
  1 t vinegar – Don’t leave this out!
  Sliced scallions
1

Melt the butter in a soup pot. Add the onion and garlic, cooking over low heat.

2

Stir in the cinnamon and kale. Add the stock. Simmer for 20 minutes or until kale is tender.

3

Blend briefly if you wish.

4

Add the vinegar.

5

Crack each of the 4 eggs into a bowl one at a time. Slide gently into the soup.

6

When they are cooked to your liking, remove to bowls and top with the soup and scallions.

Ingredients

 2 T butter
  1 onion, minced
  1 clove garlic, minced
  ¼ t ground cinnamon
  1 bunch broccoli, stems and tops chopped fine
  4 cups chicken or vegetable broth- canned or bullion cubes will work, cream is also nice.
  4 eggs
  1 t vinegar – Don’t leave this out!
  Sliced scallions

Directions

1

Melt the butter in a soup pot. Add the onion and garlic, cooking over low heat.

2

Stir in the cinnamon and kale. Add the stock. Simmer for 20 minutes or until kale is tender.

3

Blend briefly if you wish.

4

Add the vinegar.

5

Crack each of the 4 eggs into a bowl one at a time. Slide gently into the soup.

6

When they are cooked to your liking, remove to bowls and top with the soup and scallions.

Notes

Danish Broccoli Soup
IngredientsDirections
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