Soup Attack: Spinachy Egg Drop
I love to invent soups. By golly. This, I believe, is the one, two, three... fourth soup I have posted about! ("About which I have posted." My Mom's a bit of a grammar cop. Hi Mom.)
Now, when I say "invent", I'm not sayin' that I didn't kinda get inspired by something I ate before or something I've heard of. What I'm sayin' is that I like to russell up a pot o' deliciousness based solely on what's in the fridge.
Today I had lots of eggs and thought, hey, how about trying egg drop soup! You just drop the eggs in... uh, some soup, right? Right? Well, as it turns out, yes!
"But wait," you say. "Why is it green? I've never seen green egg drop soup. This is a scam." Hells no. Don't be hatin'. It's green 'causa spinach! Here's how the session went:
Chop and sweat two onions for 20 minutes. Then two (of those Tetra Pak) containers of vegetable broth into pot. Blend with hand blender. Dump in a bag of organic baby spinach, wilt and blend again. Whisk two eggs, then pour in slowly while whisking the soup around. Throw in a cup of finely-grated Pecorino Romano (this also takes care of the perfect amount of salt) and whisk some more.
And wallah! (As a fine reader of this blog likes to say - LOL!)
And you can't see it in the photo, but just under the surface, just under that grated cheese garnish, is a prize! A whole egg cracked into the soup and left whole to poach. When you're ready, just poke it and let the yolk leak onto your spoon.
And as usual, was even better the next day. With an excellent taste:ease of preparation ratio!