Egg Drop Soup

Egg drop soup is one of those often overlooked soups; something you may order in a Chinese restaurant, but rarely think to make. This version is healthy, bursting with flavor, and very easy to make, and if you pair it with a simple pork roast sandwich, you’re got yourself the perfect meal for a light Easter lunch or dinner.

Egg Drop Soup

Serves 4-6

• 2 Tbsp. olive oil
• 1 leek (white and light green parts only), finely chopped
• 2 cloves garlic, peeled and minced
• 1 tsp. fresh grated lemon zest
• 1 tsp. fresh grated ginger root
• 6 cups chicken stock (see recipes in Homemade Stocks)
• 1½ cups peas (preferrably fresh)
• 2 eggs
• 1 tsp. greated Parmesan
• Kosher salt to taste
• Fresh cracked black pepper to taste

Set a soup pot over medium heat and add olive oil, heat until shimmering. Add leeks and cook until soft, about 2-5 mintues. Add garlic, lemon zest, and ginger  and cook until just fragrant, about 1 minute. Add chicken stock and bring to a boil.

Meanwhile, in a liquid measuring cup whisk together eggs, Parmesan, and a pinch of salt.

Once stock is boiling, add peas, then slowly drizzle in egg mixture in 4 or 5 spots, stir until egg sets. Season with salt and pepper and ladle into preheated bowls. Garnish with fresh cracked pepper. Serve immediately.

Pork Roast Sandwiches

Pork Roast Sandwiches

Serves 6

• 1½ -2 lb. pork tenderloin
• Kosher salt and fresh ground black pepper to taste
• 6 onion rolls
• 6 Tbsp. whole grain mustard

Preheat oven to 400°F. Generously season tenderloin on all sides with salt and pepper. Place tenderloin on a rack set above a foil-lined baking sheet. Roast for 40 minutes, or until internal temperature of pork is 145°F.

Meanwhile, on a griddle or under a broiler, lightly toast onion rolls. Keep warm.

Remove pork from oven and let rest for 10 minutes. With a very sharp knife, slice pork paper-thin. Spread each roll with 1 Tbsp. of mustard then pork, divided evenly among rolls.

Sidekick: Serve with a glass of Riesling.