December 28, 2008

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

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.

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