leek eggdrop soup

2015-06-09

I was making onion soup. But as sometimes happens, the journey was more enjoyable than the destination and it became something else along the way. And that is OK.

I was stewing leeks as a side dish, but decided they could just as well go in the soup too. This ended up as a leek egg-drop soup instead of onion soup, but it was delicious regardless, even if the picture didn't turn out very well.

I also saw an opportunity to try out my frozen egg cubes. That worked well enough, but the egg clumps are not visually appealing like the thin strands of a fresh egg-drop. Next time, I'll thaw them out first.

INGREDIENTS

This is what you need for 4 quarts / 8 servings:

  • 4 ft. leek whites, cut in rings
  • 4 small/medium onions, whole
  • water or stock
  • 3 tbsp. dried parsley
  • 4 cloves of garlic
  • Frozen egg cubes or 2 eggs
Pic1: leek and onion egg drop soup

Directions

Pic2: white onions
Pic3: onions, halved
Pic4: parsley