Tomato egg flower soup

Ingredients

1 litre of chicken stock –  stock cubes are fine

4-6 round tomatoes cut into thin wedges – remove skins first

2 eggs lightly beaten

4-5 heaped Tablespoons brown sugar

2 teaspoons corn flour – mixed in 50ml warm water

2-3 spring onions –  thinly sliced

Pepper to season

Salt – to taste, half to 1 teaspoon

Get cooking

1. Start by bringing a litre of chicken stock to a simmer in a large saucepan.
2. Next add the tomatoes and simmer for 15-20minutes on a medium heat until the tomatoes are broken down.
3. Add 4 tablespoons of brown sugar and stir until dissolved. The soup should taste sweet not savoury so depending upon taste and how sweet your tomatoes were you may need to add more sugar. You want the soup to be quite sweet but not to the point it is sickly.
4. Next add half a teaspoon of salt and taste, again depending on taste you may need to add a little more salt.
5. Next add in the corn four dissolved in water and simmer until this slightly thickens the soup.
6. Then add the beaten egg – there is an easy technique to this. Very slowly drizzle the egg into the soup with one hand, with the other use a fork to constantly stir the soup. This will give the classic egg drop effect you are looking for, if you were to add the egg in too quickly or not stir with a fork you will end up with unwanted large chunks of cooked egg.
7. Bring back to a simmer then remove from heat.
8. Add in the finely chopped spring onions as a final step and serve immediately.