A light and delightful soup

Soup, wonderful soup. That’s today’s topic.

Here’s the simplest soup to make you’ll ever find.

Egg flower soup with pork
2 eggs, lightly beaten
1 quart low sodium chicken broth
2 scallions, chopped
2 sausages (Italian, bratwurst, whatever)*
¾ snow peas
¼ cup Chinese cooking wine
salt, to taste
white pepper (or black), to taste
pinch of Sichuan pepper
juice of ½ lemon

Cut the sausages into ½” pieces. Put them and the broth on the stove and bring to a simmer. They should cook through in about 6-7 minutes. Remove them to a small pan along with about ½ cup of the broth. Place the pan over low heat, add the snow peas and cover.

Bring the broth back to a strong simmer. Season it with salt, pepper, and Sichuan pepper if you have it. With a wooden spoon stir it vigorously in a circle to create a sort of whirlpool effect. Slowly drizzle in the egg, pouring it through the tines of a fork.

Add the pork and snow peas and the liquid they are in. Add the lemon juice and scallions. Taste to check for seasonings. Serve in heated bowls.

*You can use some ground pork, chicken or turkey if you wish. You'll need to season the soup differently if you're not using a flavorful sausage.


For a free excerpt of my book, “A Year of Food,” in which I opine, report, cook, muse and philosophize about everything that passed my lips for an entire year, write to me at: scrout1944@msn.com.