Anyway, as I was running breathlessly down the hallowed halls trying to find an obscure conference room, I ran in a dear co-worker Betty D. Betty is blond, lithe, ethereal , a delight to the eyes and to the heart. As she is often wont to do, she sprinted along with me and asked me how my blog was going and what was new . In between gasps of air, I mentioned I had made an egg drop soup but wasn't going to post it, as it was very simple and quick, good, but not restaurant quality. It is one, however, that I would certainly make again, as both Ole Sweetie-Pi and I ate big bowls of it.
"Oh, I would love that," she exclaimed. "This would be perfect for me right now." I gave her a hug. My friend is recovering from an extended illness and is slowly regaining her appetite. Yes, of course, I would happy share.
This is my first try at egg drop soup. The recipe not very specific as to quantities so I guessed. I think I added too much spinach (I used spinach from a frozen package, took out a hunk, defrosted in the microwave), and perhaps three stems of scallions (also known as green onions, depending on where you live). I could have added more chicken broth to (obviously) make it more brothy and less spinach-y, but we like spinach, so it was fine with us.
In the time it takes to open up a couple of cans of broth, add fresh or defrosted spinach, chop up a couple of scallions, stir in some beaten egg, you have a delicious, nurturing, nourishing soup.
Egg Drop Soup
5 cups low fat, low sodium chicken broth
1/2 teaspoon sugar
1 egg, lightly beaten
1/3 cup julienned fresh spinach (or a small bit of frozen spinach, defrosted)
2-3 scallions (green onions) sliced
In a large saucepan, bring the broth and sugar to a boil over medium heat and then reduce the heat to low.
With a whisk or chopsticks, stir the broth in one direction only (you are trying to make the desired egg threads) and add the egg in a steady stream.
Remove from the heat and add the spinach and scallions.