Thursday, February 17, 2011

Egg Drop Soup

This is one of my favorite soups, there are so many variations out there. Here is one of my favorites. I love what the celery and fresh ginger does to the soup. When you have a craving for Chinese food, this is my go to recipe.
·         1 medium onion, diced (white or yellow)
·       1 or 2 stalks of celery, diced  (optional)
·         1 Tbsp butter melted
·         8 cups of  GF chicken broth 
·         1/4 tsp ground ginger (fresh is always better)
·         1 tsp  GF soy sauce 
·         1/4 tsp sesame oil
·         salt to taste
·         3 Tbsp arrowroot powder (or corn starch) + 3 Tbsp water, or potato starch +3 Tbsp water
·         6 large eggs
  1. Dice onions and celery. Melt butter over medium heat or pour melted butter into pan add onions and celery. Cook until they turn soft.
  2.  Then Stir into broth.Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste.
  3. Mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened.
 Whisk your eggs together and pour Intermittently into soup. For  very ribbony eggs be sure to whisk AFTER the soup is already thickened. (better presentation)

Source: Unknown, Adapted by Olinda Paul

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