Not wanting to eat Chicken Cauliflower Soup for the 3rd time in a day, I decided to cook something else.
Stage 2 is when I’m allowed to eat eggs, yolk only, raw or soft-boiled. So I thought maybe an onion soup with egg will taste good – because it will be DIFFERENT.
- Chicken stock
- 1 large white onion (although I only use half because that’s all we have left)
- GAPS-legal cooking oil (Now, this is where homemade ghee would’ve been perfect. But because I don’t have homemade ghee yet, I used the beef fat I collected when I made beef stock.)
- 1 organic egg, soft-boiled
- Chopped garlic
- In a saucepan, put cooking oil and white onions and cook until they are soft and have caramelized.
- Pour chicken stock and simmer for a few minutes.
- Turn off the heat and add chopped garlic. (I have read somewhere that for therapeutic effect, garlic should be added to the soup last, as opposed to being sauteed with the onion.)
- Serve with soft-boiled egg.
The good news is, I like this soup. The caramelized onions gave the broth some hint of sweetness and the beef fat added a richer flavor to the chicken stock.
The bad news is, it was a little problematic for me. Two things I got wrong: (1) I boiled my egg a little longer than necessary so it ended up hard-boiled – which is not allowed at this stage. (2) Something didn’t sit right with the gut because I had palpitations after eating. Was it the onion? Was it the garlic? Was it the egg white? Or the whole egg?
Probably the egg. It’s either my stomach cannot tolerate egg whites yet or it’s not ready to digest hard-boiled eggs. Stage 2 rules still in effect. There’s a reason why GAPS diet cautioned about eating egg whites. Egg whites, though seemingly harmless and nutritious, have a lot of complex proteins that are not easy to digest. Next time, I’ll stick to egg yolks while I’m still in Stage 2. Bummer!