Tag Archives: Soups

Ginger-Scallion Egg Drop Soup

21 Apr

Chinese Food. One of those things I have a love/hate relationship with. Like ice cream, or chocolate, or french fries. They’re always there for you when you need them but when you eat them you almost always regret it. If only goji berries and broccoli rabe were my comfort foods.

You guys know how I feel about eating chicken every day of the week, and this is another great recipe to switch it up a bit. The broth is infused with ginger, scallions, and spices and the chicken is poached right in the broth. Its a SUPER quick, REALLY delicious weeknight meal, just serve it with some plain or coconut rice and/or dumplings and you’ll have a praiseworthy meal. The soup is filling enough to just eat on its own, too.

I’ve never made an egg drop soup before so this was an experiment…my biggest issue? I was trying to photograph the whisked eggs going into the soup instead of constantly whisking, the most important part! It still came out really tasty but I would have preferred the eggs to blend in with the broth a bit more. Try it, and let me know what you think!

Ginger-Scallion Egg Drop Soup

Makes 2 main course servings or 4 starters

From Gourmet


6 scallions, divided

2 cups water

1 1/2 cups low-sodium chicken broth

1 2-inch piece ginger, peeled and sliced

1 skinless boneless chicken breast half (6 to 8 oz)

2 large eggs, lightly beaten,

1/4 teaspoon white pepper

Sesame oil

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.

Meanwhile, chop remaining 3 scallions and shred chicken.

Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper. Serve drizzled (lightly) with sesame oil.


Beet + Fennel Soup with Kefir

4 Feb

I’m gonna start this post off by saying: My swirling skills aren’t as strong as they should be. For someone who’s been cooking since they were 5 and has worked at a handful of restaurants making latte art, my swirling skills are just despicable. But, in my defense, the sometimes-inconsistent nature of Kefir made it difficult to get the perfect spiral.

Beets can be a tough sell. When someone doesn’t like them, usually they really don’t like them. If you’re one of those people I highly recommend trying them again. In my opinion, beets are like brussel sprouts: you just have to prepare them right. The red beets at the store looked so fresh and perfect this week that I just had to get them.  As long as you have a blender (a food processor works too) this dish is so quick and easy to make and seriously satisfied my craving for a bowl of borscht from Veselka.

I was actually surprised when I reached the end of this recipe and realized the soup didn’t need to be chilled. It’s actually supposed to be served hot, although I’m sure serving it cold would be just as tasty.

Beet + Fennel Soup with Kefir

From The Bon Appétit Test Kitchen


2 tablespoons olive oil

1 cup chopped onion

1 cup chopped fennel bulb

1 1/2 teaspoons fennel seeds

2 large (2 1/2-3 inch-diameter-I used twice as many, half the size) beets, peeled and cut into 1/2 inch cubes

2 cups low-salt chicken broth

1 cup unflavored kefir

Fennel fronds (for garnish)

Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes.

Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.

Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.