Egg Drop Soup
Scarlett awoke the other night in a frightened sweat. I’m never really surprised when she has a nightmare because she has pretty vivid dreams on a regular basis but she normally doesn’t remember them. However, the next morning, when I asked her about, she said it was about me. According to Scarlett, with my feet cattle tied, I stood in our kitchen banging my head against the refrigerator. Has the child tapped into my own mind?
With the 100th day of school apparently approaching next month, it seems just about the right time for me to feel bored of our lunch rotation. I’ve also got a to-do list as long as my right leg lately, so finding ideas that inspire me has been sidelined by, let’s say, writing 10 million holiday cards or searching the internet for the color Uggs Scarlett would like for Christmas. (Dear Santa, please find these boots for me!) Perhaps she’s felt my desperation for ideas (or a chef) to help with the noon time meal.
Since Scarlett comes home for lunch, I have five, glorious days a week that I need to come up with a brilliant lunch in a snap. With new ideas diminishing and less time to experiment, I do what any desperate daughter would do–I call my mommy. Thankfully, she shared this quick and easy recipe of my grandmothers for egg drop soup. I can start it at 11am and still be out the door at 11:20 — in time to pick-up Scarlet. So, on that selling point alone, I’d call it a winner but I also like the fact that it includes fresh asparagus, eggs and is served up warm.
- 4 cups (950 ml) low sodium chicken broth
- ½ cup (120 ml) chopped asparagus
- 2 Tbsps (30 ml) unsalted butter
- 1/4 cup (60 ml) chopped onion
- 2 eggs, beaten
- ¼ cup (60 ml) fresh grated parmesan cheese, extra for garnish
- sea salt and pepper to taste
In a large pot, place butter, asparagus and onion. Saute until vegetables are soft but crisp. Add broth and bring to a simmer, allow to simmer for 5 minutes.
Meanwhile, beat eggs and add parmesan cheese. Then drizzle eggs into broth.
Lightly stir until eggs are cooked. Lower heat and allow to cook another 5 minutes.
Ladle into bowls, sprinkle top with parmesan and serve.
Once again my mother saves the day. Maybe I need to delegate my Ugg search over to her…….
originally posted December3, 2012
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