SOUP OF THE MONTH

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Courtney Childers

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Egg drop soup

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SOUP OF THE MONTH

Warm bowl of egg drop soup with a side of cornbread.

Warm bowl of egg drop soup with a side of cornbread.

Courtney Childers

Warm bowl of egg drop soup with a side of cornbread.

Courtney Childers

Courtney Childers

Warm bowl of egg drop soup with a side of cornbread.

Knock on wood, but it seems almost like winter is finally leaving. Groundhog, don’t fail us now.

But there is still snow on the ground, and the roads are still slick. Not to mention the fact we live in Wyoming, so wind is constantly in the forecast.  But hey, there’s at least sun.

It may not quite be grilling weather yet, but there is a classic old favorite that has never let us down. soup. Good old warm soup.

Whether it be the ever-popular chicken noodle or good old potato soup, or perhap something spicier like chicken tortilla or weirder like french onion, everyone has a favorite. And most people like it.

Campbell’s says “Soup is good food,” and indeed it is. You get hydration from the broth most of the time, it’s rich in vitamins and minerals and other nutrients and it warms the insides. It is something that can be made and kept warm for busy nights, or waited on for easy luncheons. But the prep? Really?

Prep can be the worst part of any meal, especially if you are in a lazy mood and just want something good to eat. Sound like any tired, hungry students out there? Well, you are in luck. It’s called egg drop soup, and it’s seriously one of the easiest dishes to make.

It tastes like chicken noodle soup but without the chicken. You do get a helping of that poultry bird’s egg, but (stick with me here) it comes through the egg noodles. No the egg-washed carbohydrate noodles if your watching your bread/pasta in take, but actual eggs. It’s not totally as weird as it sounds, giving the broth more texture than it would have with out.

So go ahead, give my mom Quel’s simple recipe a try. Everyone, may I present to you, egg drop soup. Enjoy.

Ingredients

8 cups of chicken broth

4 tablespoons of chives (green onion also works)

½ teaspoon of salt

¼ teaspoon of ground ginger

5 tablespoons cornstarch

4 eggs

2 egg yolks

Directions

Combine broth, cornstarch, chives and spices in a pot. Bring to boil. In a separate boil, whisk together the eggs and yolks (using a fork is suggested as you will need it later). After the broth is brought to a boil, you can remove it from heat or just turn it down, and drizzle the egg mix in the broth using a fork. Then, enjoy. Congratulations, you just made egg drop soup. And if you were wondering why it was called that, now you know.

Note: the egg actual cooks in the warm broth, but if it doesn’t have white stringy  looking stuff in it, the egg might not be cooked. So don’t eat it. Please. Unless you can fork out solid stringy looking stuff, then you can.

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