Recipe: Cold-Day Egg Drop Soup
by pourlabouche
New York City fall weather is notoriously spotty and this week was no different. To combat Monday’s sleet/rain/nastiness Mr. Smith and I decided on some homemade soup. I discovered this recipe a few weeks ago when he was sick and tweaked it a bit:
The original recipe is supposed to serve 4—or 2 really hungry people. Here’s my version:
4 cups vegetable broth
Lots and lots of freshly grated ginger
Half a bundle of fresh scallions—chopped
1 tablespoon of cornstarch
2 eggs
1 egg yolk
2 good-sized handfuls of fresh spinach
I followed the cooking directions closely though—but added a step:
1. Reserve 3/4 cup of broth and pour the rest into a large saucepan. Stir the salt, ginger and scallions into the both and bring to a rolling boil. In a bowl, stir together the rest of the broth and the cornstarch—make sure the cornstarch doesn’t stick to the spoon.
2. Add spinach a little at a time until it is all in—make sure the water comes back to a boil
3. In another bowl, whisk the eggs and egg yolk together. Drizzle the egg a little time. The egg should cook immediately. Once all the egg is in, stir the cornstarch mixture in until it is the desired thickness.
This dinner was perfect paired with some red wine and a fresh baguette from Eli’s. Yum!
