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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Jennifer Janesko of Kansas City, Kansas, writes: I had an amazing egg drop soup at the Canyon Ranch SpaClub at The Venetian, in Las Vegas. It had a slight kick of lemon and was perfect after a long night of blackjack. Could you get the recipe? Ingredients:
2 tablespoons cornstarch |
1 cup water |
3 cups low-sodium low-fat chicken broth (24 fl oz) |
2 teaspoons finely grated fresh lemon zest |
1/2 teaspoon salt |
1 large egg, lightly beaten |
1 cup firmly packed shredded spinach leaves |
Directions:
1. Stir together cornstarch and 1/4 cup water until smooth.
2. Bring broth and remaining 3/4 cup water to a boil in a 2- to 3-quart heavy saucepan over high heat, then reduce heat to moderately high and add zest and salt.
3. Stir cornstarch mixture and add to soup, whisking until smooth. Simmer, whisking, 2 minutes, then add egg in a slow stream, stirring with a spoon. Stir in spinach and return to a boil, then remove from heat. Season with salt.
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