Egg drop soup, Italian style | Farmer's Weekly SA
Cantonese egg drop soup has long been a favourite. And then along came Italian egg drop soup with delicious Mediterranean accents heightened by lemon zest and nutmeg.
Ingredients
- 6l of water
- Peel and quarter the onions
- Scrape the carrots and cut them into 30mm sections
- Cut the celery sticks into 30mm sections
- Chop the fresh herbs but leave the peppercorns whole
- 1 optional great bay leaf
- 3l of freshly made chicken stock
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