GINGER SCALLION EGG-DROP SOUP
SERVES2 (LIGHT MAIN COURSE) OR 4 (FIRST COURSE)
ACTIVE TIME:15 MIN START TO FINISH:45 MIN
Gourmet Magazine DECEMBER 2008
It’s only natural to use leftover chicken broth (from Blade Steaks with Rosemary White-Bean Purée) to make chicken soup. But what a soup! Steeping ginger and scallion greens in the stock and then poaching the chicken in it is a quick way to achieve a depth of flavor. The final soup is enriched with silky ribbons of just-cooked eggs, shreds of tender chicken, and fresh rings of scallion. Best of all, this satisfying soup is easy enough to pull together after work.
6 scallions, divided
2 cups water
1 1/2 cups reduced-sodium chicken broth
1 (2-inch) piece peeled ginger, sliced
1 skinless boneless chicken breast half (6 to 8 oz)
2 large eggs, lightly beaten
1/4 teaspoon white pepper (optional)
ACCOMPANIMENT: Asian sesame oil
Smash 3 scallions and cut into 2-inch pieces, then put in a 2-qt saucepan with water, broth, ginger, and 3/4 tsp salt.
Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
Meanwhile, chop remaining 3 scallions and shred chicken.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.