The Washington Post

Spring Egg Drop Soup

Spring Egg Drop Soup 6.000

Deb Lindsey for The Washington Post

Eat Voraciously Newsletter Mar 20, 2018

This soup is a good way to use up some of the egg yolks generated by all the whites used in Passover baking. Add more of the yolks (or use less), depending on your taste and how many extra yolks you have around.

Unlike most egg drop soups, there is no soy sauce in this version. Soy sauce is among the group of foods not kosher for Passover because it is fermented. Instead, this soup relies on ginger, garlic, mushrooms and the bright spring flavors of asparagus and dill.

To read the accompanying story, see: Why we need eggs at Passover.

Active time: 10 mins; Total time: 45 mins


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 8 cups no-salt-added vegetable broth (may substitute no-salt-added chicken broth)
  • One 1 1/2-to-2-inch piece fresh ginger root (unpeeled), sliced into several pieces
  • 3 to 4 cloves garlic, thinly sliced
  • 6 to 7 large cremini (baby bella) mushroom caps, cleaned and thinly sliced
  • 12 asparagus spears
  • Extra-virgin olive oil
  • Kosher or sea salt
  • 1/4 teaspoon sesame oil (regular or toasted)
  • 3 tablespoons chopped fresh dill, plus more for garnish (may substitute 1 tablespoon dried dill)
  • 1 large carrot, shredded (4 ounces; about 1 cup)
  • 7 scallions, sliced thinly on the diagonal, divided
  • Freshly ground black or white pepper
  • 6 large egg yolks (may substitute 4 large whole eggs)

Directions

Position a rack in the middle of the oven and preheat to 400 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper.

In a large pot over high heat, add the broth, ginger, garlic and mushrooms and bring to a boil. . Reduce the heat to medium-low, cover and cook for 30 minutes.

Meanwhile, trim any tough/woody asparagus ends, then arrange the spears on the baking sheet in a single layer. Drizzle lightly with olive oil and sprinkle with a couple pinches of salt. Roast for 12 to 15 minutes, depending on thickness, until crisp tender. When cool enough to handle, cut the asparagus in two-inch pieces on the diagonal.

Use a slotted spoon to extract the ginger and garlic pieces from the broth. Discard the ginger; mash the garlic and add it back to the broth. Stir in the sesame oil.

Add the dill, carrot and scallions to the broth, reserving about 1/4 cup of the scallions for garnish. Cook uncovered for10 minutes, stirring occasionally. Taste and season lightly with salt and pepper, as needed.

In a small bowl, beat the egg yolks with a fork just until smooth. Reduce the heat under the broth to low. Use the fork to slowly drizzle a bit of the egg yolk into the broth. Do this 3 or 4 times until the yolk is gone. If using both the yolk and the white, beat the eggs with a fork until almost blended, then add slowly, stirring constantly.

Serve garnished with roasted asparagus pieces, the reserved scallions and more dill.

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Recipe Source

From Washington cook Susan Barocas.

Tested by Susan Barocas.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (using 1/2 teaspoon sea salt): 100


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 185mg 62%

Sodium: 240mg 10%

Total Carbohydrates: 12g 4%

Dietary Fiber: 2g 8%

Sugar: 8g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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