WbLL- what boredom looks like...

I am under the weather (don’t know why we have that saying), and I wanted to make soup.  Too lazy to make a dramatic soup, but still with the wish to be cheered up, I made a quick standby, egg drop.  And just because I am me, I added veggies to it--a meal is not a meal without veggies.  The outcome: a very light and tasty, vegetarian soup (no, not vegan, ahem, egg is in the title).

5 cups Vegetable stock

½ tsp grated ginger

1tbsp soy sauce

1 tbsp cornstarch

2 eggs (beaten)

1 green onion (chopped)

2 cloves of garlic (minced)

1 tbsp butter

3 tbsp olive oil (or any oil)

1 ½ cups of petit pois , or green peas (frozen, if not fresh, but definitely not canned)

Salt and pepper to taste

Bring the vegetable stock, ginger and soy sauce to a boil in a medium sauce pan.  At the same time, in a small sauté pan, add the butter and the oil. Then, add the garlic and the petit pois, and sauté for a couple of minutes or until they are tender, then set aside.

Once the stock is boiling, make slurry by putting about 2 tbsps of the boiling stock in a separate cup with the cornstarch and vigorously stir until pasty.  Once the cornstarch is dissolved pour the mixture back into the pot of stock, whisking it in so that it dissolves quickly.  Turn the flame down to a simmer, and then add your beaten eggs in slowly.  They should feather out instantly.  Then add your chopped green onions, and your sautéed peas.  Let cook for about one minute and then it is ready to serve.