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  • Hey guys I'm April Bloomfield. I own a restaurant in New York city called The Spotted Pig.

  • Today I'm going to do a spring vegetable soup. It's an egg drop soup, Chinese style, but done

  • my way. Ok so here I have a little bit of olive oil. To this I'm gonna add some butter

  • and this is gonna make it nice and rich and tasty. What I have also is I have some

  • spring onions and a little bit of carrot. They're gonna go right into my pan. We're

  • just gonna add a little bit of salt to this. This is gonna help bring out some of the moisture

  • so it's gonna help the onions and the carrots stew. We're gonna cook that for about ten

  • minutes, maybe fifteen. Get them all nice and sweet and soft. In the soup I've got a

  • mixture of vegetables. I've got peas right here. These have just been lightly blanched

  • with a little bit of salt and then shocked in some cold water, just so they retain their

  • colour. I also have some asparagus. It's nice and green, again it's been cooked in salted

  • water and it's been shocked so it keeps its colour. Got a few fava beans right here and

  • we have some lovely snap peas. These are cute. They've just been cut in half and they've

  • been boiled in salty water. What else do I have here? I've got lots of goodies. I've

  • got garlic scapes. These are fun little things. Basically what a scape is, is this funny looking

  • thing. This comes from this, which is spring garlic or new seasons garlic. So that's gonna

  • go in the soup. Ok so right now all those veggies have got

  • really nice and sweet and concentrated. They're nice and soft which is really important, you

  • don't want crunchy vegetables. So we're gonna add some chicken stock to this, we're gonna

  • bring it up to the boil and then we're gonna add all those delicious spring vegetables.

  • So your stock needs to be reduced a little bit so when you add your egg, for your egg

  • drop soup, it's gonna kind of suspend in there and it's not gonna float away. So you want

  • roughly about a cup and a half. So right now I'm just gonna get a selection of the veggies.

  • I'm gonna go some asparagus, some scapes, a few peas, a few of these nice green favas

  • and then all these snap peas, which are amazing. And now I'm gonna add these veggies to the

  • boiling stock and we're just gonna bring it up to the boil and then add the egg. So

  • right here I've got the egg, a little bit of cream and I'm just gonna give it a light

  • mix up like this, get it all incorporated. See it's kind of cool. Stock's boiling, eggs

  • gonna go in. And then we're gonna turn down the heat. Don't wanna stir your eggs once

  • they're in the pan because you want them nice and ribbony and just velvety and silky smooth.

  • I've got some dill, a little bit of black mint, which is delicious. It's a bit more

  • hearty than spearmint but super, super delicious. And we're just gonna drop those in like this.

  • Just give it a light pat down and this soup is ready to go. Ok, this is amazing. And now

  • we're just gonna put that into a bowl very gently. You don't want to shred all of that

  • lovely egg that you just kind of produced. It smells so good. Maybe one more egg right there.

  • Yummy. Ok, I'm just gonna finish with a little bit of olive oil like this and all the way

  • over. That's it, egg drop soup. Spring in a bowl this is, right here. Mmm and really

  • vegetabley. Mmm that's so good. Yummy.

  • So guys that was my spring Egg Drop Soup. If

  • you have any comments please feel free to drop them in the comments box and thank you

  • for joining me on the Food Tube channel.

Hey guys I'm April Bloomfield. I own a restaurant in New York city called The Spotted Pig.

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蛋黃湯|April Bloomfield|The Spotted Pig NYC (Egg Drop Soup | April Bloomfield | The Spotted Pig NYC)

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    Yassion Liu 發佈於 2021 年 01 月 14 日
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