Wok–N-Roll Soup!!

Photo: Lady Catherine Gourmet

Ingredients

Healthy handful of Cilantro- chopped

4 inner stalks of celery- chopped

5 cloves of garlic – chopped

2 bunchs of scallions – chopped

1/8 pound of bacon – cut up

6 strips of left over chicken breast – chopped

1 tablespoon of Vegeta chicken bullion or your favorite bullion

8 cups of water

1 egg

1/2 teaspoon of corn starch

Dash of cinnamon

Dash of curry powder

Dash of sea salt

Dash of red pepper flakes

Dash of fresh ground black pepper

1 teaspoon sesame oil

Drizzle of olive oil

Preparation

In a wok or saucepan heat a drizzle of olive oil with the spices and add the cilantro, celery, garlic, scallions and bacon. Sauté the veggies for a minute or two and let them cook down. Mix the Vegeta with a cup of water and add it to the veggies along with the rest of the cups of water. Add the sesame oil and continue to simmer.

Beat the egg with the corn starch and a dash of water. When the soup is good and hot stir in the egg. Add a dash of sea salt and fresh ground black pepper to taste.