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MUSHROOMS, LEEKS, ONIONS & CELERY
Level 2
Egg Drop Soup
Serves 4 as a first course
- a Marlene Samuels creation -
Expending no extra effort, you can make this delicious Asian soup using all the vegetable trimmings you were about to throw away when preparing some other dish.
1 Tbsp. white flour
2 eggs well beaten
mushroom skins and stems, green parts of leeks, outer leaves of onions and celery ends
2 cans or 4-5 cups chicken broth
1/2 cup white wine
1 bay leaf
Any fresh vegetables (baby carrots, green onions and chives, or any part of a tomato)
- Throw all mushroom skins and stems, green parts of leeks, outer leaves of onions and celery ends into a soup pot with chicken broth.
- Add wine, bay leaf, fresh vegetables like baby carrots, green onions and chives, or any part of a tomato.
- Bring to a rolling boil, then lower to a simmer, cooking for an additional 45 minutes. Strain the soup of all trimmings and adjust seasonings.
The fanciest part – the egg drop - is simple: Blend flour a little at a time into eggs with a fork until smooth.
- Drop by small spoonfuls into boiling broth.
- Cook for an additional 5 minutes.
