Add your green vegetables, lemon juice & rind.Add beaten eggs to simmering soup, whisking – will become beautiful “ribbons.”.Thicken the soup while whisking with cornstarch & water.Add ginger root to broth to flavor it, then remove.I’m adding fresh peas, asparagus, snow peas, spinach, scallions and chives. Lemon juice and rind adds a ton of zesty flavor! I like these veggies tender-crisp, so cut them small and poach in the soup for just a few minutes. I have tried shelled fresh peas in a package, and they are mostly disappointing and lack flavor. I think this is money well spent.Īdding Spring “Greens” to the egg drop soup is super-simple.įresh peas are coming to markets! Best way to buy them is IN THE PODS!! Free range hens have larger minimums of feet per hen of pasture, so they are more expensive to raise. Said to have significantly more omega-3 fatty acids and vitamin D than eggs from caged hens. Cage- free eggs have only some access to the outdoors. Pasture-raised eggs are laid by hens that spend their days outdoors roaming the pastures as they please. I think Pasture Raised Eggs taste better! And you gotta love the look of the yolk it’s more orange than yellow. So many broths in supermarkets are laden with “natural flavorings.” Read labels! Like I have exclaimed many times, these are chemicals added for a specific flavor. Making your own chicken broth is essential for flavor and minimizing the sodium content. I use Homemade Chicken Broth (I make a big batch and freeze in 2 cup containers) and pasture raised eggs. So with 2 MAIN INGREDIENTS – to make the most flavorful soup choose the best ingredients. Like ribbons floating in the soup! That was easy!! Dig in! Flavorful, somewhat filling and light in calories… high in fiber Spring Egg Drop Soup – simple and fun to prepare – and great for weeknight cooking Here’s how it’s done ~ pour beaten eggs in a steady stream over simmering chicken broth, and the eggs will set in beautiful, decorative strands. The broth is usually over salted and not necessarily made from scratch.Įgg Drop Soup is actually very healthy! It’s also called egg flower soup. Remember egg drop soup? In my childhood before the main courses at a Chinese restaurant – the soup choices were wonton, hot & sour or egg drop soup. Take a classic and update with fresh flavors and introduce new ingredients. I bought this crab from The Local Catch which sells their seafood at my local Greenwich Farmers’ Market. The crab is optional, yet adds a lingering sweetness and a pop of color… fresh shrimp would be wonderful too. Spring Produce is popping up everywhere – so I’m using glorious green vegetables and enhancing the classic Egg Drop Soup – I think for the better! Spring Egg Drop Soup ~ here with fresh Jonah Crab and a bevy of Spring Veggies! Classic Egg Drop Soup gets a healthy overhaul with Spring Veggies and a topping of Fresh Crab.
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