Spanish Egg Drop Soup version #2

April 14, 2008

Spanish Egg Drop Soup version #2

Sara Jones, Tucson CSA

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

In a soup pot, sauté garlic in olive oil until fragrant, add
stock and bring liquid to a boil. Add greens (and ham, if
using) and cook about 15 minutes.

Mix together eggs, salt and pepper and flour. Pour egg mixture through a colander and into boiling broth, stirring gently.

Add the juice from ½ lemon. Stir briefly. Serve, garnished with
chopped green onion and lemon slices.

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