HEARTY EGG DROP SOUP, BROWNING-STYLE
IT’S A NEW DECADE AND IT FOLLOWS THAT IT IS TIME FOR A NEW RECIPE
These quantities are a little bit approximate because, as usual, this was improvised.
INGREDIENCE
- 2 qt water
- 1 bouillon cube (I used vegetable bouillon because ask Morrissey about it)
- olive oil
- 2 small tates or one large one
- 2 stalks of celery
- 1-2 carrots
- 1-2 small onions or up to 1 big one
- 3 eggs
- mustard powder
- cayenne pepper
- coriander
- salt
INSTRUCTOHS
- Get the water het up in a pot (should be boiling when the eggs go in at the end).
- Put the bouillon cube in and stir it around, or not. Whatever.
- Chop up the celery and carrot(s) at a size you like and dump ‘em in.
- While the pot is getting cozy, chop up the potatoes (I used somewhat wide and thin slices, which stuck together in the pan, so I’d suggest something a bit finer) and use a pan to sauté them in olive oil till they’ve started on some delicious browning, i.e. at least till they’ve gotten to a golden color. I also put salt and mustard powder in the sauté and so can you if you want.
- Once the tates are in a golden state, dump ‘em into the pot. The browning flavor will diffuse through the broth: awesome.
- Similar with the onion(s): chop/slice them to a desirable fineness and sauté them in olive oil (and maybe salt and whatever else you want), ideally until golden, at which point dump ‘em in the pot. More browning, more diffusion, more awesome. I lost patience here and put them in the soup after they’d softened and translucentated but before they really browned at all, but I bet it’s worth it to wait for the browning.
- Crack open the three eggs into a dish and stir them up to a more-or-less uniform scramble.
- Make sure the soup is boiling; when it is, while stirring the soup, pour the egg scramble in at a slowish rate, so that it’s shredded up before it solidifies from the heat.
- Add salt and the other seasonings, or ones of your own choosing, to taste. I used cayenne for some bite, coriander for tartness, and mustard powder for tart bite, in order to complement the richness of the other flavors.
- Serve and, if you did it right, enjoy.
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