Egg Drop Soup

 

This is the season for eggs and this classic Asian soup is often overlooked. Simple, elegant, comforting.  It's too easy to be true, it's quite an elegant first course, and it can be just the thing if you're coming down with a cold after a rough day at work. 

3 cups chicken stock (homemade preferred)
1/2 tsp salt
1 tsp grated fresh ginger
1 tbls cornstarch
2 eggs beaten
2 green onions sliced thin (or chives)

Combine 1/2 cup unheated chicken stock with 1 tbls. cornstarch in a small bowl and set aside.  Bring remaining 2 1/2 cups stock, ginger and salt to a rolling boil and slowly drizzel in beaten egg stirring constantly.  Cut off heat and add the dissolved stock and cornstarch mixture, stirring constantly.  Add green onions just before serving.

As Ina Garten would say, "How easy is that!"