Monday, March 7, 2011

2-1 Lemon Egg Drop Soup

I love making my own chicken broth. Not only is it an easy way to stretch a food budget, but homemade broth can be more flavorful than a commercial brand. I make my broth using the bones, leftover meat and skin from any whole chickens I have roasted or purchased. Whatever seasoning was used in the preparation of the poultry, will flavor the broth slightly and makes each batch unique and special.

The recipe I developed for Lemon Egg Drop Soup is a flavorful combination that came together with on-hand ingredients. By spooning the soup over hot rice, this soup becomes a satisfying entree instead of a less filling pre-dinner course.

(The lemon peel can be grated easily and efficiently using the trick in post #223).

Lemon Egg Drop Soup

3 C chicken broth
Fresh spinach
Grated peel from one lemon
2 green onions, chopped
1 egg, beaten
Salt and pepper (optional)
3 C cooked rice (optional)

Add chicken broth and grated peel to pot on medium-high heat. When broth comes to a simmer, add desired amount of cleaned spinach leaves. Cook gently until spinach is wilted. Carefully pour beaten egg in a thin stream, stirring to separate and break up slightly. Immediately, remove pot from heat. Taste and add salt and pepper to taste, if desired.

Put a cup of hot rice in each bowl and ladle soup mixture carefully over the rice. Sprinkle each serving with chopped green onion. Serve immediately. Serves 3.

1 comment:

  1. Marian wrote: Your egg drop soup certainly sounds better than any I've ever been offered in a Chinese restaurant. In fact, I won't eat it there because I'm afraid of the somewhat uncooked egg.