I love the idea of eggy soup so much. Today is my third time making it again with the next level and more flavoured as well as adventurous so it can be my own creation. I am happy and thanks to God it looks and taste delicious.
This recipe have extra 2 eggs, figs, and red cabbage, use lime and orange on top of my second recreated using the first time making eggy lemon sauce from the challenge of making eggy lemon sauce by Mirella Kaloglou. Her recipe is in my figs vegetables eggy lemon soup which is at the bottom.
It was easy to cook this hearty comfort red cabbage, figs vegetables eggy orange lime soup. This soup is sweet tangy, delicious and have some pink colour with cream-frothy. This time the eggy orange lime soup is pink in colour due to the red cabbage. Cook further about 5 minutes by adding figs to soften a bit. Let’s cook!!!
1/4 red cabbage, remove the hard stem a bit but keep intact
1 small cos lettuce, stem remove and cut into bite size
6 plum figs, wedges
15 g dill, finely chopped
150 g white buttons, sliced
150 g Swiss (brown) mushrooms, sliced
1/2 onion, finely chopped
1 1/2 stalks spring onion, cut about 1 cm length
100 ml olive oil extra virgin
1 c dry white wine
7 c hot boiling water
1/2 Tsp sweet paprika
¼ Tsp nutmeg powder
oil, for red cabbage
Eggy orange lime sauce
3 large egg, separate yolk and white
4 Tbs lime juice
4 Tbs orange juice
a pinch of salt
Preheat oven 200 degrees C. Line baking tray with foil. Place red cabbage on top in the baking tray. Drizzle oil all over, season with salt and pepper. Rub in sweet paprika and nutmeg. Place in the oven to roast about 12 minutes until charred a bit and softened. Switch off oven. Remove from oven cover with foil until needed.
Heat oil in a medium size pot on medium heat. Put kettle on. Sauté onion until light brown about 3-4 minutes. Add both mushrooms, sauté until the moisture is absorbed and softened about 7-10 minutes. Deglaze by pouring wine in.
Next add hot water and lower heat. Simmer with lid tilt a bit for 10 minutes. Cut the charred red cabbage into bite size. Then add it in with lettuce, dill, spring onion and cooked further for 35 minutes with lid tilt a bit. Once cooked, remove from hob, and add seasoning to taste. Let it cool about 10 minutes.
Now separate yolk and white. Put a pinch of salt in the white on a large bowl, beating until it’s foamy about 9 minutes. Checking it by swinging the bowl over your head if it didn’t spill then it’s done. Now add yolk in while one hand still beating.
Slowly pour lime and orange juice as you continued beating. Spoon a ladle of soup and slowly add into eggy orange lime mixture and beating continuously. Then spoon a second ladle slowly add in while continuously beating. Repeat with one more ladle of soup. This is to make sure the temperature of the eggy mixture is the same as the soup. Do not let the egg become scramble or cooked.
When it is ready, pour it back into pot of soup. Add figs cooked a further 5 minutes. Now spoon onto bowls. Serve with a glass of dry white wine. Enjoy!!!!
Note: you can add spinach instead of cos lettuce or any vegetables of your choices. Also, the same with mushrooms of your choice. You can use 1 or 2 eggs if you like it less creamy and foamy. You can reduce the oil if you don’t want too oil. You may thickened the soup with cornflour.
My figs vegetables eggy lemon soup-using Mirella Kaloglou eggy lemon sauce idea: https://helenscchin.com/2021/03/21/figs-vegetables-eggy-lemon-soup/