Hot Outta The Oven: Egg Drop Soup On A Recessionista’s Budget
Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at [email protected].
In preparation for the financial apocalypse, I was challenged by Amelia to come up with five recipes for Frisky readers eatin’ on the cheap. Check out the full grocery list for all the recipes here. I tried to stick with an “under $10” budget* for each recipe, so set aside $50 and let me know if I was wrong. After the jump, the fourth recipe I’ve concocted… So not only is it bad for your blood pressure to check your investment funds, but summer’s left town and it’s getting cold. Then again, I know there are some of you out there who were always too broke to invest in a mutual fund—who’s laughing all the way to the bank now?
Anyway, regardless of any of your bank accounts, everybody’s gotta eat. And when it’s cold, everyone likes soup. And this soup is thick, hearty and dirt-cheap. Try it once and I guarantee you’ll find a million and one ways to make it your own using whatever leftover veggies are sitting around in the fridge.
Italian-Style Egg Drop Soup
3 1/2 cups chicken broth (28 ounces)
½ head cauliflower, chopped into florets
Salt and pepper
2 tablespoons extra-virgin olive oil
¼ onion, finely chopped
1 clove garlic, finely chopped
½ pint grape tomatoes
¼ cup parsley leaves
Juice of ½ lemon
4 large eggs
Toasted and buttered baguette slices, for serving
1. In a large saucepan, bring the chicken broth to a boil. Add the cauliflower, season with 1 teaspoon salt and cook until tender, 15 to 18 minutes. Working in batches, transfer the mixture to a blender and puree; alternatively, use an immersion blender to puree the mixture directly in the saucepan. Return to the saucepan and simmer over medium-low heat.
2. While the cauliflower is cooking, in a small skillet, heat the olive oil over medium high heat. Add the onions, season with salt and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, season with salt and pepper and cook until they blister and release their liquid, 8 to 10 minutes. Stir in the parsley and lemon juice; set aside.
3. Bring the cauliflower puree back to a gentle boil, crack the eggs and drop into the soup. Once the eggs begin to turn opaque, remove the saucepan from the heat and stir in the tomato-onion mixture. Serve with the baguette slices
*based on amounts used – this may sound like it’s cheating, but I swear I used up leftovers in the following four recipes, so consider this your budget weekly meal plan. You’re welcome.