Friday, 16 August 2019

Tomato Egg-Drop Soup

Soup in the summer! When it cooks as quickly as this, it's an entirely reasonable thing to have. Especially with tomatoes fresh from the garden. Especially when the tomatoes in question were on the ground, being nibbled by slugs. A little trimming fixed that, but nicely sliced it wasn't.

It may not be your typical cream of tomato soup, but I would still be very inclined to serve this with grilled cheese.

4 servings
20 minutes prep time

Tomato Egg-Drop Soup

2 large (500 grams; 1 pound) tomatoes
2 green onions
3 cups unsalted chicken OR vegetable stock
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons corn starch
freshly ground black pepper to taste
2 large eggs
1 tablespoon mild vegetable oil
salt to taste
1 teaspoon toasted sesame oil

Blanch and peel the tomatoes, by dropping them into boiling water for 1 minute then transferring them to a basin of cold water. Peel and chop them coarsely, and set aside.

Wash and trim the green onions. Finely chop the white ends and about half of the green parts finely and set aside; finely chop the remaining greens and set them aside by themselves to use as a garnish.

Measure 1 cup of the chicken stock and set it aside; while it is cold mix in the soy sauce, vinegar, cornstarch, and pepper.

Break the eggs into a small bowl and whisk until smooth.

Heat the oil in a heavy-bottomed soup pot. Add the onions to be cooked, and stir them around for a minute until well wilted. Add the chopped tomatoes and cook, stirring frequently, until the tomatoes are softened and slightly cooked down.

Add the 2 cups plain chicken stock and bring up to a good simmer, then whisking the soup slowly, pour in the beaten egg slowly, to form longish streaks of cooked egg.

When the soup comes up to the simmer again, stir up the chicken stock with the cornstarch in it again, and mix it in. Stir frequently. Taste to see that the amount of salt is right; add a little if needed. Season with the sesame oil, and serve at once, sprinkled with the reserved green onion.

Last year at this time I made Bruschetta Margharita

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