Wednesday, June 16, 2010

Egg Drop Soup p. 127

Ever since I was sick around Christmas when I was a young girl egg drop soup has been a comfort food to me. I didn't realize how easy it was to prepare until a few weeks ago.

Start with around 4 cups of stock (I used chicken stock)and bring it to a simmer. Meanwhile in a separate bowl beat 4 eggs together. When the water begins simmering add in the eggs and stir until the eggs are cooked (just a couple of minutes). Garnish with cilantro, soy sauce, etc. You will need to season with salt and pepper to taste. This makes two good size servings or four small servings.

I fell in love with how easy and delicious this soup was that I've made it several times since. My absolute favorite though was when I mixed in a cup of cooked, shredded chicken and leftover cooked leeks.

Words cannot describe to you how amazing it was. Definitely my favorite thing I'd ever made. Seriously. And it only took five minutes max.

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