Cilantro Egg-Drop Soup

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2014 > 03 > 20140310_202529_cilantro-egg-drop-soup.html

Cilantro Egg-Drop Soup

/posts/2014/03/20140310_202529_cilantro-egg-drop-soup.html

You are viewing revision 4f610386 from 2021-01-18 18:33:14 -0700. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=4f610386 to a URL. See the help page for more information.

NOTE: The dip part of this is now in My Recipe Book^[@rev]

Meredith has been talking about this soup for a while so I finally decided to give it a try. First of all, I am not totally sure what it is supposed to be called so I'll stick with my boring name (but it will always be Meredith's Soup in my book).

Anyway, I followed the recipe below with the following general changes:

I made the croutons out of 2 slices of rye. I also skipped the anchovies and only used 1 Tbsp of olive oil (instead of butter). After sauting the garlic, I tossed the cubed rye into the garlic-oil mix. I then sprayed them with pam, added a bit of salt and toasted them for 7 minutes or so (see the photo below).
I used about 8 oz of stew meat. I think it is the same cut but not sure. That made it a bit chewy since it wasn't stewed but between the "marinade" and the small pieces, it was fine.
I used almond-coconut milk instead of whole milk. I actually really liked that since the coconut milk gave it some creaminess still
I used egg beaters (yellow) instead of whites. Also, I used 1/2 a cup which is equivalent to two whole eggs and not just two egg whites. Oh well, it was a bit thicker but good
I used seranno peppers instead "long green chilis." I was nervous that they would be super spice so I seeded them but it was actually a perfect amount of spice!

As far as following recipes goes, I guess I was pretty close (I even used real garlic when called and actually grated it as best I could)

The soup was incredibly good. Lots of flavor and complexity. It was also pretty hearty as a meal given the egg and the beef. Itwould actually probably be fine with ground beef in the future and maybe (just maybe!) lentils (not really sure)

I was debating trying to lower the olive oil and I still may try to do so but honestly, I didn't think that 1/8 cups == 2 Tbsp (plus whatever else from the rest) was really_that_ bad.

I would definitely do it again. And I imagine soon enough, I will be adding it to my recipe book once I tweak it to be where I want it.

2014-03-12 Update: A few notes having eaten this for lunch two days later. The first is that I shouldn't have added the croutons for lunch until I was about to eat. They just disintegrated. The second is that it was a bit....for lack of a better word... udgy cold. Too much oil and a strange texture. I'll heat it up next time.

Photos:

The "sauce" as the recipe calls it. It really was more Cilantro Pepper Pesto. Very good

Mixing the cilantro pesto with the meat. I think this helped impart a lot of flavor

The West Lake Hybrid (from Lady and Pups)

Local Copy^[@rev] -- password is the name of my dog, all lower case

Original Wordpress ID and Date: 7590, 2014-03-10_202529