Tomato Egg Soup.

"Tomato Egg Soup" ... steaming hot spicy soups are always in demand as dinner during monsoon and winter season ... Eggs are high in protein, a complete meal in themselves and added to soup it taste great ... Yummilicious ...

** Soups are really warm and heartening in winter and monsoon season when the weather is cold and there is a chill in air. The body get’s warmed up when you have a steaming hot soup and one is lulled into deep and good sleep if served during dinner time. In my home soups have been a part of our cuisine for long time especially during winter season and no one says no to tomato soup, this time I tried it on with addition of eggs and it was just awesome.

** There are hundreds of recipes of soups that one can relish on. However Tomato Soup always leads the list and my family always recognizes it as the King of Soups. Tomato Soups can be prepared in varies of combinations. In today’s Tomato Soup I have added Egg by directly beating it in the soup. Egg being high in protein is very good for health and thus making Tomato Egg Soup a complete meal in itself when served with some garlic bread.

** Here is my simple recipe for "Tomato Egg Soup" ... my style ....

** Wash and add ½ kg (6-8 medium sized) ripe red tomatoes in a pressure cooker, add one cup of water and pressure cook to 2-3 whistles. Let the pressure drop on its own and once it's cooled down remove and add it into a mixer grinder or blend using a hand blender into a very fine puree adding water only if required. 

** Strain the mashed tomatoes through a medium sized sieve into a vessel and bring to boil on medium heat, then lower to minimum and let simmer. Add ½ cup of tomato ketchup, 1 tsp of coarsely crushed pepper corns/ miri, salt (namak/ meeta) to taste and 1 tsp of red chilly powder (mirchi/ tikkat/ mirsange pitti). 

** Mix well and keep the soup simmering as we proceed to add in the egg. Break one large egg directly into the soup taking care that the shell does not fall into the soup, wait for a minute and then stir the soup vigorously for a minute with a large sized fork taking care to see that they form white threads of the eggs as it gets cooked. 

** Continue simmering for another minute or two and then again stir the soup with fork vigorously, you will see eggs formed into many thin white threads. Do not overcook the eggs, just raise the heat and bring the soup to a full boil and remove from heat. The egg procedure should be done carefully at the same time fast too.

** "Tomato Egg Soup" is done and ready to be served. Though this soup really does not not need an accompaniment and can be served hot as it is, you can serve it with a few slices of garlic bread, bread sticks too. Eggs are full of protein and if you are a non-vegetarian do try this soup out and enjoy with family and friends.