Load It Up…….

Winter is definitely over, and the first signs of spring are popping up everywhere, at least here in northern Georgia. I am pretty excited to start creating recipes more geared to spring time, but I am going to give a few fond farewells to winter as we finish up February. I personally enjoy soup all year long, but a lot of people feel that it is a fall and winter food. So, for all my readers that are still getting snow you are going to want to dive into this recipe head on to warm yourself up. As always it is a new twist, on an old favorite, and you will want to make it over and over again.

When I was growing up I loved eating at “The Four Seasons” a local Cantonese restaurant that was in our town. I was absolutely in love with their egg drop soup, so my mom started making it for me at home any time that I would get sick. I never made it for myself after I left home but have eaten it a handful of times from a restaurant. There are two things that I don’t like about egg drop soup from restaurants though. First, I don’t like how thick and gelatinized it is and second, I don’t like how few veggies they put in their soup. Some will throw a few peas in, but most just sprinkle a little green onion over the top. I decided I could remedy these two little issues by just making my own. I wish I had done this sooner because it tastes amazing and is even better when it is reheated the next day.

This recipe makes two servings, but at 121 calories per serving you could easily eat all of it without any guilt. Just be sure to use low sodium stock, broth, or bouillon. This soup is loaded with veggies. It has enough substance that it could almost be considered an egg drop “stew”. You could really sneak any type of veggies you wanted into this soup, but I just used what I had on hand. So, it is loaded with white onions, carrots, peas, and corn. I know that I mentioned that I don’t like the “jelliness” of the other soups, so while I did use a bit of cornstarch it isn’t going to look like you just made aspic. And now sadly I am laughing because if you know what aspic is, you truly just aged yourself.

I could go on and on about how great this soup is, and how EASY it is, but I will wrap this up so you can get into the kitchen and get cooking. But honestly, this recipe is so incredibly quick, and simple, that you don’t have to preplan. You probably already have all the ingredients in your kitchen. If you don’t have one of the veggies, swap it out for what you do have. I used frozen because that is what is “in season” right now. If you do use fresh, it will take a little bit longer to cook through. No matter what you decide to use, make a double batch, so you can sit back, relax, and enjoy!

What is your favorite soup?

Loaded Egg Drop Soup

By Angie Gouchenour

2 servings

Ingredients

2 cups of low sodium chicken broth, stock, or water + equal bouillon cubes (1 large or two small)

¼ cup frozen chopped onions

¼ cup frozen peas

¼ cup frozen carrots

¼ cup frozen corn

1 teaspoon non-GMO cornstarch

2 large eggs

Directions

In a small sauce pan combine your broth/bouillon choice with the onions, peas, carrots, and corn and bring to a boil

In a tiny bowl stir together some of the hot broth with the cornstarch and pour it back into the boiling pot

In a small bowl whisk together both eggs

Turn the broth and veggies down to a slow simmer and gently drizzle the eggs into the pan

Remove from the heat and serve

Store any unused portions in a sealed container in the fridge.