Egg Month Recipe W/ Nellie’s #FreeRange

Celebrate Egg Month with Nellie’s and a Recipe from Me!

Did you know that May is National Egg Month? I didn’t know either until I was contacted by Nellie’s Free Range Eggs. They generously sent me a box of goodies so I could have a chance to try Nellie’s Free Range Eggs. I had seen these eggs at my local supermarket every time and I have been tempted to purchase them. I think that has a lot to do with their purple packaging. I love anything purple! However I have never bought them because honestly I never knew if I would like the taste.

With the two coupons I received, I no longer had an excuse not to try them out.

Nellie’s is committed to providing better lives for hens, which means better eggs for you and your family! Coming from the first Certified Humane® farm in the country, Nellie’s girls (aka hens) are never caged and have as much, or as little, access to outside as they want.  Nellie’s also supports a network of small family farms, unlike competitors with massive factory-farm set ups.

So I bought a dozen and decided I was going to try them in my favorite recipe. I have a Carrot and Egg Soup recipe that I love and I’m going to share it with you.

Ingredients:

2 1/2 Cups of Carrots (sliced)

1/4 Cup Butter (cubed)

1 Large Potato (peeled & cubed)

1 Chopped Onion

1 Stalked of Celery (chopped)

3 Cups chicken Broth

2 Eggs (scrambled)

1 Tsp Ground Ginger

1/2 Cup Heavy Whipping Cream

1 Tsp Curry Powder

1/2 Tsp Salt

1/8 Tsp Ground Black Pepper

Directions:

Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.

Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven and stir in cream and eggs. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Optional: Garnish with a dollop of sour cream, parsley and ground pepper.

I hope your family enjoys this soup as much as we do. This recipe makes 8 servings.

We also tried these eggs scrambled and sunny side up. The taste is amazing, after trying these I am not going back to the store brand.

Here’s a special treat! The generous folks at Nellie’s have offered to give one lucky reader TWO coupons for one free dozen of Nellie’s Free Range Eggs each coupon!

This giveaway will run through 6/10/16 at 11:59 pm Eastern Time and is open to US residents ages 18+. Chances of winning depend on number of entries received. Winner is subject to eligibility verification and will have 48 hours to confirm before a new winner will be drawn. For any questions or concerns please email silvie.mslg@gmail.com (please consider adding this email to your “Safe List” as the winning email notification will be sent from this email.) Please refer to the full terms and conditions in the Giveaway Tools form. This giveaway is in no way endorsed, affiliated or associated with Facebook, Twitter or any other Social Media Networking Site. Thank You for stopping by!

Thank You and Good Luck!

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