It is finally raining. One of those deep, penetrating, soaking (read MUDDY) rains. The kind of which we have so desperately needed here in the Pacific Northwest, after a record setting hot and dry summer left the land parched and the pastures brown and crunchy… The little goats acknowledge my presence with sleepy eyed disregard, the meat chickens look like white drowned rats, foraging in the mist (stupid things – most of the laying hens are fluffy and warm in their coop), and Kate the milk cow literally leaps into her milk stanchion rather that spending another moment in the damp between her shelter and the milk stall. Only the sheep and the ducks seem equipped to have no bother with the wet whether… I must welcome this needed rain (because, mushroom season at least, right?), albeit reluctantly, however I refuse to go gently into the darkness of the cold and flu season. With a house full of kids and our tendency to allow ourselves to get soaking wet during extended times outdoors – it is fire cider and elderberry tincture season around here. Having just decanted off the first jar of my fire cider (see blog post and recipe here), I am all a tizzy with ideas for what to do with the fire cider marc (the left over herbs, roots and spices after the infusion). First order of business: Fire Cider Marc Egg Flower Soup!!!
This Fire Cider Egg Flower soup recalls all the spicy pungency of the (pre-sweetened) fire cider. The fire cider marc is sautéed briefly then allowed to simmer with some broth, before be strained away infusing the liquid with a deep golden colored and modest heat from the onions, garlic, ginger, peppers and horseradish. Simple additions of lovely free range eggs, scallions and some peas make this soup substantial enough for a healing and warming meal. This may well become the go-to soup for those “I-am-coming-down-with-something-please-fix-me-before-I-curl-up-in-a-ball-of-human-shaped-misery” moments.
Ideally, one would use a rich chicken bone broth for this delicious fire cider egg flower soup. That said, if a box or can of stock is all you have, by all means, use it. Bone broth imparts its own healing powers, but that is a post for another (rainy) day and some store bought broth (preferably organic) is an acceptable substitute. What, you didn’t make any fire cider yet? You can achieve a similar effect by chopping one small to medium onion, 2-3 cloves garlic, and 1/4-1/2 of a jalapeno, grating 2 tablespoons each fresh ginger and horseradish root, and add one teaspoon turmeric, as a substitute for the fire cider marc. I double up on the eggs called for in many traditional egg flower recipes, so as to make this soup hearty enough for a meal.
So here’s to a bowl of immune system stimulating soup. Hurrah for fire cider marc!
- 1 cup fire cider marc (or for substitute, see above)
- 1 tablespoon sesame oil
- 1 quart chicken bone broth or store bought stock
- 4 eggs, beaten
- 1 small bunch scallions, finely sliced
- ½ cup peas (fresh or frozen)
- Place sesame oil in a medium saucepan over medium high heat and add the fire cider marc. Sauté for 3-5 minutes, until fragrant.
- Pour broth over the fire cider marc and return to a simmer. Reduce heat and allow to simmer for 10-15 minutes, until the broth is richly flavored.
- Place a fine mesh sieve over a bowl and strain the solids out of the broth. Return the broth to the saucepan, and slowly stream in the beaten eggs while stirring continuously. Eggs should cook almost immediately. Add peas and scallions.
- Ladle into bowls or mugs. Season with soy sauce or sea salt to taste and top with saltine crackers, if you must.