Friday, April 23, 2010

Egg Drop Soup

My son is still on a soft food diet for a few more weeks. Thankfully, he LOVES soup. Egg Drop Soup is one of his favorites. My plan was to make homemade dumplings and stir fried veggies to go along with it. As usual, I was aiming too high for a very busy afternoon. We had scheduled to have our photo taken in some local bluebonnets at 5:15. That meant that dinner should have been basically ready to hit the table when we returned.I had prepared the dumplings before we left.You've seen those cute little wantons sealed up and boiled? Well, mine boiled too long and ended up loose in the pot. Bummer! But, the Egg Drop Soup was wonderful! 

Egg Drop Soup - Super Easy!

Chicken Broth (I use the boxed organic kind)
1/2 onion - minced
2 cloves garlic - minced
1 Tbs vegetable oil or olive oil 
2 Tbs cornstarch mixed in small amount of cold water
2 eggs

Saute the onions and garlic in a soup pot until soft. Add the broth and heat just until boiling. Add the cornstarch to thicken (if you like your soup a little thicker, just add more thickener - don't forget to mix it in cold water first.) Beat the eggs in a bowl with a whisk until thoroughly mixed. Bring the soup to a small boil. Slowly pour the egg into the hot soup. It will cook instantly and create these beautiful "ribbons" of egg. If you like any other vegetables in your soup, eg. corn or green onions, just add them before the thickener. 

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