ASPARAGUS EGG DROP SOUP
Make and share this Asparagus Egg Drop Soup recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch asparagus in boiling water for 3 to 4 minutes; drain and place in an ice water bath.
- Meanwhile, heat broth in a large saucepan to boiling; reduce heat to a simmer and pour in beaten eggs, whisking until cooked through, about 1 minute.
- Stir in asparagus, ham, and soy sauce; cook until heated through, about 1 minute.
- Season with black pepper.
Nutrition Facts : Calories 193.6, Fat 8.9, SaturatedFat 2.8, Cholesterol 233.6, Sodium 1647.2, Carbohydrate 4.9, Fiber 1.9, Sugar 2.7, Protein 22.8
EGG DROP SOUP
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.
SPINACH EGG DROP SOUP
Make and share this Spinach Egg Drop Soup recipe from Food.com.
Provided by fishywitch
Categories Asian
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
- Cover and simmer over low heat for 5 minutes.
- Strain and return the stock to the saucepan.
- Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.
- Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
- Stir in the spinach and remove from heat.
- Season with salt and the remaining 1/2 teaspoon white pepper.
- Ladle into bowls and serve immediately.
SPRING EGG-DROP SOUP
This is the time of year to try all different kinds of garlic-spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed soup from chef April Bloomfield.
Provided by April Bloomfield
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
- Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
- Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
- Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
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