Leek and egg drop soup by beFOODled on Flickr.
We made this delicious leek and egg drop soup with Mark in Calgary. This is a great recipe to bring out the best in homemade chicken stock if you have any. We used a combination of commercial low sodium chicken stock and some of Mark's homemade turkey stock.
When we poured in the eggs, they didn't separate into stringy bits like you find in traditional egg drop soup. They just sort of blended in and turned the soup pastel yellow. It wasn't quite the effect we were after, but it still looked nice and tasted great. We served this soup with a homemade parsley and Parmesan croûtes with compound butter.
Leek and egg drop soup
one to two finely diced onions
one to two finely sliced leeks (whitish parts only)
salt
4 cups chicken stock or whatever you have on hand
2 eggs
6 to 8 fresh basil leaves
cracked black pepper
Add the onion and leek to a stock pot with hot oil in the bottom. Sweat the onion and leek on low heat with a bit of salt to keep it from browning. Add stock. Cover and let simmer for half an hour. Before serving, drizzle in a couple of beaten eggs from a height through the tines of a fork while stirring in one direction.
Garnish with cracked black pepper and julienned basil leaves.
Sunday, January 25, 2009
Leek and egg drop soup
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3 comments:
Looks like a great recipe for my ever-expanding soup repertoire.
Couple of thoughts on why the egg may not have become "stringy". 1. The soup may not have been hot enough. The egg needs to start cooking immediately as it hits the soup. 2. You may not have been stirring quite fast enough.
I make a version of egg drop soup (not quite as good as this sounds) that had those specific instructions. One difference is that I pour the eggs in a very slow trickle (no fork, no height).
Keep up the great blog!
Christine
Thanks Christine! I'll take your advice on the eggs next time I make this.
Sounds good! Thanks for the review of Elgin Street Freehouse on foodtv.ca. I'll have to give that restaurant a try.
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