콩요리: Pea, Lemon, and Egg-Drop Soup
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작성자레몬밤 댓글 0건 조회 1,330회 작성일 12-04-09 14:32본문
Ingredients
- 1 1/2 pounds fresh garden peas in pods
- 5 cups homemade chicken stock or 2 1/2 cups canned chicken broth plus 2 1/2 cups water
- Coarse salt and freshly ground pepper
- 2 large eggs, lightly beaten
- 1/2 teaspoon finely grated fresh lemon zest plus 2 to 4 tablespoons lemon juice (from 1 to 2 lemons)
- 3/4 cup pea tendrils or snow pea sprouts
Directions
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Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
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Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
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Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.
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