Rhondas Hearty Egg Drop Soup Recipes

Steps:

• In a saucepot add the stock, water, lemongrass, garlic, chile pepper, and a couple inches of thick-sliced ginger. Bring to a boil; reduce heat to simmer and cover, steeping the flavor into the broth for 5 to 6 minutes. Strain the broth or skim out the flavorings with a slotted spoon. Reduce the heat to low and slice 1-inch peeled ginger into thin matchsticks and stir into the clear broth. Beat the eggs and then swirl slowly into the broth to create egg ribbons. Add the scallions and wilt in the chard. Remove from heat and serve in bowls immediately.

Steps:

• In a medium pot, heat the oil over medium, add the onion and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potato, season with salt and cook, stirring occasionally, for 3 minutes, just so that the potato pieces are no longer raw. Add the turmeric, Aleppo pepper and black pepper, give it a stir, and cook just until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.
• Add the lentils, stir to combine and cook for 1 minute. Add 6 cups of water, partially cover, raise the heat to high and bring to a boil. Add 1 tablespoon of salt or salt to taste, and stir. Cover completely, reduce heat to medium-low and simmer, stirring occasionally, until the lentils and potatoes are cooked through, about 25 minutes. Add the cilantro and fenugreek, if using, and simmer for 5 minutes, until the herbs release their fragrance and flavor the soup. Taste and adjust seasoning as needed.
• In a small bowl, beat the eggs with a whisk until combined. In a thin stream, add half of the eggs to the soup, gently breaking them up with the whisk, then repeat with the remaining eggs. (You don't want to scramble the eggs here, but just break up the eggs into strands.) Cover and cook for 2 minutes, until the eggs set. Divide among bowls and garnish each with cilantro leaves and a sprinkling of Aleppo pepper, if you like. Serve hot with bread on the side.

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Steps:

• In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
• Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
• Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
• Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.