Thursday, October 26, 2006

Egg drop soup

Here is my latest favourite light and fast-to-make Fall soup. the trick is lots and lots of green onions. Yum... (Also, it's ok if you leave out the chicken, which I did today). I have no idea if this would be "authentically" "Chinese-style" as the cookbook claims. I imagine that "Chinese-style" would include a great deal of variation, and likely ingrediants I wouldn't have immediately on hand, but anyway, it's good.

This is lifted from the The Encyclopedia of Creative Cooking. Ed. Charlotte Turgeon. (New York: Weathervane Books, 1985). p. 621.

chicken soup chinese-style

4 or 5 spring onions
5 cups strongly flavored clear Basic Chicken Stock...
6 small mushrooms, finely sliced
2 cups shredded white chicken meat
2 beaten eggs
Salt and pepper
2 to 3 teaspoons soy sauce

Finely slice white part of onions; reserve green parts for garnish.

Heat stock until boiling. Add mushrooms and onions; cook 2 to 3 minutes. Add chicken.

Beat eggs with a little salt and pepper until frothy.

Stir soup well. Pour eggs steadily into soup, stirring constantly, so that it remains in shreds. Let cook a minute or two to set egg. Add soy sauce to taste. Serve in soup bowls; sprinkle with finely chopped green parts of spring onions. Yield 4 to 6 servings.

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