egg drop potato soup

2016-11-11

This is depression era cooking, making the most with very little.

Speaking of extreme recycling, now you no longer have an excuse to throw away that potato water. :-)

You can do the same with the cooking liquid for pasta, rice or vegetables. Same thing, different flavor.

This is what you need for 4 servings:

Pic1: egg drop potato soup

Pic2: reserve the potato water
Pic3: add lightly beaten eggs
Pic4: all done

Reserve the cooking water.
Optional:
- Reserve 2 pieces of the boiled potatoes.
- Mash those into the potato water for a thicker soup.
Optional:
- Add seminola. I didn’t.
Be careful adding salt if that was already added to cook the potatoes.
Simmer for 5 minutes over low to medium heat. (Pic3)
Slowly pour the lightly-beaten eggs in the boiling potato broth while stirring. I used 2 eggs.
The eggs will not curdle into big clumps, but will string out in the soup.
Adjust seasoning.
Serve immediately and enjoy a surprisingly delicious soup.