Spanish Egg Drop Soup

December 18, 2007

Spanish Egg Drop Soup

Sara Jones, Tucson CSA

Use milder greens, like chard, spinach or baby braising
greens for this simple soup. You can add diced ham for a
heartier soup.

1-2 bunches greens, cleaned and cut into strips
2-3 cloves garlic minced
2 teaspoons olive oil
2 eggs
1 teaspoon each of salt and pepper
1 tablespoon flour
4 cups soup stock
Green onion, chopped, to garnish

In a soup pot, sauté garlic in olive oil until fragrant, add
stock and bring liquid to a boil. Mix together eggs, salt
and pepper and flour. Pour egg mixture through a
colander and into boiling broth. Stir briefly, add greens
(and ham, if using) and stir again. Cook until greens are
wilted, just a few minutes. Serve, garnished with chopped
green onion.

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