I’ve been writing this post for about three weeks now, ever since “spring” began. The problem was that we were still locked in winter. Spring appeared around here this weekend. The last of the snow in our yard melted yesterday! (I can still see snow in some of our neighbors’ yards.) It was warm enough over the past few days to comfortably be outside starting the yard clean-up, washing the salt build-up off the garage floor & putting the screens back in the windows. This will be the first week where we have temperatures in the 60s during the day and temperatures that stay above freezing overnight. More northern parts of New England are not so lucky.
Spring is finally evident all around our yard. The garlic is sending up their green shoots in the garden and the alien life-form looking rhubarb plants are starting up again. The mint is coming back and the daffodils have started shooting up. Hopefully, I’ll have daffodils blooming soon. It will be a glorious, much anticipated, warm week and a great time to be outside. A quick spring soup recipe is on our menu.
Gingered Egg Drop Soup with Peas.
Gingered Egg Drop Soup with Spring Peas (adapted from food52.com)
Serves 3-4 Time Required: about 30 minutes
- 1 quart chicken or vegetable stock
- 1 garlic clove, finely grated
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 1 cup frozen peas
- 2 large eggs, beaten
- 1 Serrano pepper, thinly sliced
- 2 scallions, thinly sliced
- 2 small radishes, thinly sliced
In a medium saucepan, bring the broth to a simmer. Meanwhile, grate the garlic and ginger into a small bowl and whisk in the vinegar, cornstarch and soy sauce. Whisk the seasoning mixture into the simmering broth. Stir in the frozen peas and return the soup to a simmer.
Bring the broth to a simmer before adding in the seasoning mixture & peas.
In a thin stream, pour the eggs into the simmering broth, whisking as you pour.
Slowly add the beaten eggs to the simmering broth & pea mixture.
Continue to simmer the soup for 2-4 minutes to give the egg time to cook. Portion the soup into bowls and top with the pepper, scallion and radish slices. Serve immediately.
Peas are one of the first spring vegetables to be ready.
We are ready for spring! ~Linda
Gingered Egg Drop Soup with Spring Peas (adapted from food52.com)
Serves 3-4 Time Required: about 30 minutes
- 1 quart chicken or vegetable stock
- 1 garlic clove, finely grated
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 1 cup frozen peas
- 2 large eggs, beaten
- 1 Serrano pepper, thinly sliced
- 2 scallions, thinly sliced
- 2 small radishes, thinly sliced
In a medium saucepan, bring the broth to a simmer. Meanwhile, grate the garlic and ginger into a small bowl and whisk in the vinegar, cornstarch and soy sauce. Whisk the seasoning mixture into the simmering broth. Stir in the frozen peas and return the soup to a simmer. In a thin stream, pour the eggs into the simmering broth, whisking as you pour. Continue to simmer the soup for 2-4 minutes to give the egg time to cook. Portion the soup into bowls and top with the pepper, scallion and radish slices. Serve immediately.