Recipe of the Week: Lemon Egg Drop Soup
In Italy, we call this soup “stracciatella,” in Greece “avgolemono,” and in China “dàn huā tāng.” Egg drop soup is the world’s favorite chicken soup, enriched by the addition of egg ribbons and sometimes flavored with lemon juice or vegetables. Low in calories and rich of vitamins and protein, it can be prepared in minutes. Serves eight. (Chef tip: To make perfect egg ribbons, make sure that your stock remains boiling while you slowly add the scrambled egg mixture; allow to cook for five minutes, then scramble the cook egg mixture into ribbons with a wire whisk.)
6 cups de-fatted clear homemade chicken stock
1 bunch large asparagus, tough ends trimmed
2 tablespoons fresh lemon juice
2 large eggs plus two large egg whites
1/8 teaspoon grated nutmeg
1 teaspoon fresh chives, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
Cut off the tips of the asparagus spears and set aside. Cut up the rest of the asparagus and set aside. Bring the stock to a rapid boil in a six-quart stockpot.
In a large bowl, whisk together the eggs, egg whites, lemon juice and nutmeg.
A little bit at a time, pour the egg mixture into the boiling stock. Cook for five minutes, then stir the mixture.
Add the asparagus, salt and pepper. Simmer for 20 minutes. Add the asparagus tips and cook five more minutes.
Serve the soup with fresh chives.