Tuesday, April 1, 2014

April showers

A simple egg-drop style soup, mildly flavored with wild onions and red pepper flake. Why not throw a knob of ginger in while it boils to make things interesting? It's taken out at the end, but just a hint of its essence remains. Finish it off with some lightly sautéed asparagus, and you've got yourself a perfectly comforting rainy springtime lunch. For best results, pair with a good book and a blanket.

Spring Soup for 1
about a cup and a half chicken stock
one wild onion or scallion, thinly sliced
a knob of fresh ginger
a pinch of red pepper flake
one egg, beaten
some freshly grated parmesan cheese
a few spears of asparagus
salt to taste

Sautée asparagus in a bit of butter or olive oil until just starting to brown. Chop and set aside for now. Whisk the cheese in with the beaten egg.
Meanwhile, bring stock, onion, ginger and pepper flake to a boil. Once it's boiling, pour in the egg and cheese mixture in a slow, steady stream while vigorously stirring. The egg will instantly cook and make nice noodle-like tendrils.
Remove ginger, add salt to taste, and pour into a cozy soup bowl. Add the asparagus and garnish with onion flowers, if it strikes your fancy.
Eat immediately and enjoy the rest of your day inside.

1 comment:

  1. Making this for dinner tonight! Thanks for the inspiration.