Tomato Egg-drop Soup

This winter we are hooked on soups, in all its variations - with pasta, with meat, with noodles, with chunky pieces of vegetables or just plain broth in sourdough bread bowls. Then I remembered this variation; devouring it as a child with the same gusto I had for kachemore+rice+ payar thoran - one of my favorite comfort foods. Amma ne phone chayadu and couldn't believe how simple this recipe is.

You will need:

Chicken stock (or broth) - 4 cups

Tomatoes - 4

Pepper - 1 tsp (or as per taste)

Salt - as per taste

Egg - 1

Method:

Blanch the tomatoes, deskin and deseed them. Chop the flesh into small pieces.

Heat chicken broth in a saucepan (I simply defrosted two bags of Basic Chicken Stock from the freezer).

Add the tomatoes to the broth and let it come to a boil. Then reduce flame.

Add pepper and salt to taste.

Break the egg into a small bowl, add salt and a little water. Beat to a thin consistency.

Pour this egg into the soup in a stream. Keep whisking the soup simultaneously. Faster whisking creates thin eggdrops while slower whisking creates thick eggdrop.

Remove saucepan from fire and serve hot with breadsticks or croutons.