It’s soup season. And what is easier (and yummier) than egg drop soup. I can almost guarantee you have most of this stuff in your kitchen already and it takes all of maybe 15 minutes to make.
- Peel and thinly slice 2 carrots, throw into a soup pot
- If you’re feeling mushroomy, slice 5 halved mushrooms and add to pot as well
- Add 2 cups chicken broth to pot and bring to boil – simmer your carrots and mushrooms for 3-4 minutes
- Add 3 more cups chicken broth (sub a cup of beef broth for one of those if you want the flavor to be a tad more complex) and simmer
- Add 1 cup thinly sliced cabbage – Napa or savoy is my favorite
- Add 2 whole eggs and 1 yolk to a cup and quickly whisk, set aside
- Whisk 1 1/2 TB corn starch in 1/2 cup water and add to broth (the corn starch makes the egg silky)
- Slowly pour your eggs into the broth gently whisking the soup with a chopstick (or whatever high tech tool you have to break up the egg).
- Liberally pepper
- Garnish with green onions
This is so easy. And so good. You’ll thank me. Now, get that soup going.
My great grandmother Elizabeth Cszienski emigrated to the United States via Ellis Island from Poland in 1910 when she was 12 years old. Since then lots of ski’s and zak’s have married to keep the Polish in the family and makes me a 3rd generation Pole in the states (there’s Irish and English mixed in from my mother’s side which arrived at the same time, but Polish always seems to win). We still keep some of the traditions as best we can, and the holiday sausage soup is one of my favorites (Aside from pierogies. And I make a mean pierogie.). We make it for Christmas and Easter and we all look forward to it all year long. There are many variations on this soup known as zurek, but universally across the board it has a special polish sausage (known as ‘holiday sausage’ at the deli counters at Broadway Market in Buffalo – old school Polish) which has been smoked and contains marjoram, and hard boiled eggs.
- Boil 2-3 pounds of link holiday sausage in a large pot of water for 20 minutes
- Remove sausage from water and refrigerate the pot over night
- Skim the fatty junk from the top of the water and bring to a boil one again on the stove top
- Mix 1/2 cup flour with 1 cup cold water and pour into the rolling boil
- Add cut sausage and a dozen hard boiled eggs (sliced) and simmer for 15 minutes
- Salt & pepper to taste as well as a few splashes of vinegar
It’s true. If you didn’t grow up with it, it looks a little gross and probably tastes the same too. But I love it. Despite it being a Christmas morning dish (yeah, this was Christmas breakfast in our house), my husband is not a big fan, so I made it a little early for me. So. Good.
If you can’t find the sausage in your local market (which there is a really good chance you won’t) you can order it through Redlinksi Meats or Buffalofoods.com. Don’t forget to get a pastry heart or two while you’re at it….
This was my second month doing the foodie penpal swap. Jessica in Minnesota and I were paired and it was an interesting few weeks of flying packages. I sent along a fun bunch of weird and funky (yet super tasty) odds and ends from our local Asian market. I love this place. I may not know what all the packages are saying, but I interpret them to mean “delicious” and they often are. This appeals to my cheap sensibilities (as many of the packets run .80 – .90 cents each), as well as my adventurous wanna-be foodie side, and you get a lot for your $15 buck.
In return, I received a pound of Minnesota cultivated, cracked, wild rice! It also came with a recipe for wild rice soup. It looks nice and rich calling for among other things, 1 stick of butter, 1/2 cup of flour and 1 cup half and half. I haven’t had a chance to give it a whirl yet, but should you want to have at it first let me know and I’ll send the complete recipe along (makes approximately 6 cups). You can also grab your own bags of Gourmet House Minnesota Cultivated Cracked Wild Rice on Amazon: 4 16 oz bags for only $18. What a deal (or 6 for $22)!
I am unsure of whether I will sign up for the swap again this coming month or perhaps instead treat myself to lots of little bags of goodies from the market….I suppose time will tell!
We love cheese. We love bread. We love onions, too. So of course french onion soup is the perfect dinner in our house (Yes, dinner. None of this pre-dinner appetizer stuff). The only thing that has held us back from fully realizing our french onion dreams have been the perfect crock to broil the end product in. However, after a trip to our local summer hippie festival, we laid our hands on 2 matching, handmade, ceramic crocks. Let the festivitating begin!
- Boil 1 beef bone, 4 chopped celery stalks, 3 chopped carrots, 1 chopped onion and 1 bay leaf for 15 minutes, then simmer for 2 hours with 12 cups of water (it will reduce & evaporate). Set aside.
- Peel and slice width-wise 4 large sweet onions, & 2 garlic cloves, add to empty stock pot with 1 stick butter and saute until soft, approximately 15 minutes.
- Pour strained beef broth mixture into the pot with the onions and add 3-4 bouillon cubes (it depends how beefy/salty you like it), simmer for 10 minutes
- Salt and pepper to taste
- Pour broth and onions into crock, top with sliced and toasted french bread and 2 slices of the cheese of your choice (I like provolone or mozz).
- Broil on low until brown and bubbly. Eat. Love. Awesome.
We have been going crazy lately over my tomato soup, which, if you know me, you know I have kinda hated tomatoes with all of my being for all of ever. Tastes seem to be changing though and this soup doesn’t have that acrid, acidic tomato taste I have disliked for so long.
- Saute 1 chopped onion, 3 chopped celery stalks, 2 chopped carrots and 1 half chopped pepper in 1 tablespoon of butter and 1 tablespoon of olive oil for 5-10 minutes
- Add 3-4 cups of vegetable or chicken stock to your veggies (we make our own) and simmer for 10 minutes – add 1 teaspoon dried basil in this step too
- Add your 6 pound can of whole skinned tomatoes including the juice (Costco! $2.50!) and continue to simmer for 45 minutes, stirring occasionally
- Taking an immersion blender puree your soup. Salt & pepper to taste
- We add 1/4 cup of sour cream to the mix and then finish it off with 1 tablespoon of sugar and 1/4 teaspoon baking soda mixed with 2 tablespoons of water (to cut the acidity)
- Top with chopped green onion and perhaps a little grated parm and serve!
It’s just so good….makes a big batch for 2 but can also be frozen if you aren’t going to make it through!
I made my first batch of tomato soup from scratch last night with a giant 6lb. can of whole skinned tomatoes from Costco ($2.68) and some onion, celery, milk and sour cream. It was pretty amazing but a little bitey. After a little research we found that sugar is used in most tomato products to mask the acidity (thus why it’s so hard to find ketchup, sauce, etc without sugar), but it doesn’t kill it. Welcome to the discussion a little science: add 1/8 teaspoon baking soda mixed in 2 TB of water and watch the acid and the base neutralize each other to make a purely smooth and low acid soup. Wow. I just blew my own mind.