Stop Blogging and Cook

DAILY POST FEB 15th:  A QUICK, LIGHT SOUP

VEGETARIAN & GLUTEN-FREE

S H O P

LEFTOVER: Chicken Stock or Vegetable Stock

GROCERY
Cornstarch
Kosher salt
Pepper

GREEN MARKET
Green onion
Egg

T I M I N G

SERVES 2
TOTAL TIME: 10 min

1. Heat chicken stock w/green onions.
2. Add cornstarch.
3. Add egg.

C O O K  /  P R E P A R E

INGREDIENTS
3 c chicken stock
1 green onion, chopped
1 TBSP cornstarch
1/4 tsp kosher salt
1/8 tsp pepper
1 egg, beaten lightly

PREPARATION

1. Mix 1 TBSP cornstarch w/2 TBSP chicken stock & set aside.
2. Heat rest of chicken stock & green onion to a boil, lower to a simmer.  Add salt &  pepper.
3. Stir in cornstarch mixture until thickened, translucent & bubbling.
4. Slowly drizzle in egg mixture & stir until egg forms threads.

S E R V E

Ladle into bowls preheated w/hot water.  Serve immediately.  Egg drop soup does not reheat well, as the eggs tend to get tough.