If you’ve got a rich, tasty chicken stock, one of the simplest and quickest recipes that I can think of is Egg Drop Soup. Interestingly, the technique appears in the cuisines of both China and the northern Mediterranean. It’s one of those simple peasant dishes to which you add anything you have on hand. I’m doing an Italian-style version here, but I’ve suggested some variations as well.
In a small bowl, beat the eggs with the cheese and pepper until well mixed and set aside.
Heat the stock to a boil in a deep saucepan over high heat. Reduce the heat and simmer, then stir in the zest. With a large spoon, gently swirl the broth in a circle. Gradually pour in the egg mixture in a thin stream. The egg will cook instantly as it hits the hot stock, and the swirling motion will make it form little shreds.
Divide the spinach among warm bowls and spoon the soup over the top. Serve immediately, garnished with little croutons, if desired.
If you like with tiny toasted croutons
© 2004 John Ash. All rights reserved.