Egg Soup/Recipe for the new depression

All of us are on a budget right now and in many ways our circumstances are similar to those of the big depression. People made the best they could with what they had, what was either in the garden or cheap. Many of these same foods are among the best values today.

This soup is inspired by a depression era soup. I wrote it out as a per portion recipe, so it can be made for 1 or 10 by doubling the amount for each person you are serving.

2 small or one large potato (any kind)

1 medium onion

2 cloves of garlic

1 quart of vegetable stock (cubes or Better than bouillon can be used)

Dash of turmeric

Salt and black pepper to taste

Stale bread

Two eggs

Saute the potatoes some olive oil and let them begin to brown, brown adds flavor, add in the onions and garlic, turmeric and any herb fresh or dried that you like. When it all smells wonderful add the water and simmer for 30 minutes.

Salt and pepper to taste.

Put a slice of stale bread in the bottom of a bowl, crack an egg on it, bring the broth to a boil and pour it over the bread and egg, it will cook the egg softly and you can eat it as a flavorful treasure at the bottom of the bowl or tap the yolk with your spoon to mix the creamy goodness into your broth.

Nutritious, delicious and satisfying. Like Stone Soup leftovers can be added and they will only augment the taste.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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