The South Arm Cooking Club for Seniors decided to have a Chinese theme when they met during the Chinese New Year celebration in early February. Marian came up with four recipes which are all her home recipes.
The first recipe is a Chinese Spinach Egg Drop Soup. I would say that this is a east meet west recipe as the preparation involves blending the spinach in the soup. The soup has a very artistic presentation.
Ingredients
- 4 cups chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- 1 tablespoon sherry (optional)
- 2 cups spinach, shredded
- 2 eggs
- 1 1/2 tablespoons cornstarch for thickening
Source: Marian
Serves 4
Instructions
In a pot, add chicken broth. Season with white pepper, ginger powder, garlic powder and sherry if using. Bring the soup to a boil. |
 Add spinach and cook until spinach is tender. |
 Remove spinach soup from the stove and use a hand blender to blend until smooth. |
 Return pot to the stove to bring soup back to a boil. Lower the heat.
Beat egg with 1 tablespoon of water. Stream the beaten egg into the soup slowly while stirring constantly. |
Prepare cornstarch solution for thickening by adding 3 tablespoons of water to 1 1/2 tablespoons of cornstarch and stir well. Add cornstarch solution until preferred consistency. Serve warm. |