PEA, LEMON, AND EGG-DROP SOUP
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
- Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
- Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.
LEMON AND EGG SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.
- Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.
TIA'S PEAS AND EGGS SOUP
Provided by Food Network
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get color. Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup. Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender.
- Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Next increase the heat to medium-high and bring the soup to a boil. Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
- Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste.
EGG DROP SOUP
This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.
Provided by Bill
Categories Soups and Stocks
Time 15m
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- Ladle the soup into bowls, top with scallions, and serve!
Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LEMON EGG DROP SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 18m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
- Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.
EGG LEMON SOUP
Steps:
- Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
- Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
- Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.
YELLOW SPLIT-PEA SOUP WITH LEMON
This recipe was posted in our local newspaper. Adding the spinach and lemon to the soup provided another special taste and flavor. As usual, pea soup is always better the following day.
Provided by William Uncle Bill
Categories Stocks
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large cooking pot, heat olive oil on medium-high heat.
- Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
- Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
- Add bay leaf and bring to boil.
- Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
- Discard bay leaf.
- Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
- Add lemon juice and black pepper and stir well.
- Adjust seasonings to taste.
- Refrigerate any unused portions.
SPRING EGG-DROP SOUP
This is the time of year to try all different kinds of garlic-spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed soup from chef April Bloomfield.
Provided by April Bloomfield
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
- Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
- Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
- Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
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EGG DROP SOUP - EASY AND AUTHENTIC! - DRIVE ME HUNGRY
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Ratings 171Category Appetizer, SoupsCuisine Asian, ChineseTotal Time 15 mins
- Flavor oil: Heat a large pot over medium heat and add the cooking oil, ginger, and garlic. Stir for two minutes then remove the ginger and garlic.
- Add stock: Raise heat to medium high and add chicken stock, diced carrots, sugar, white pepper powder, and turmeric if using. Bring it to a simmer. Meanwhile, mix the cornstarch with the water.
- Thicken with cornstarch: Once the stock is simmering, stir the cornstarch and the water once more as there may be settling. Add it to the stock and stir it until the soup thickens.
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