As the seasons begin to change and the nights become cooler and darker earlier, I feel myself going into hibernation mode. My big cuddly cardi’s come out of storage, the doona goes back on the bed and the flannelette pj’s start to make a more regular bedtime appearance. I think I have a love-hate relationship with winter, I hate being cold but not as much as I hate being damp, days that are a mixture of both are the days I wish I could stay in bed. I hate leaving for work when it’s dark and only seeing a sliver of sunshine if I manage to slip out for lunch, going a whole day without sunshine affects me immensely.
But then there are so many wonderful things about winter in Adelaide as well. It doesn’t ever get so cold that you can’t leave the house, snow is not an issue so the garden is still wonderfully productive, bulky coats and chunky scarves make my daily wardrobe choice a streamlined process, and best of all long, chilly nights mean I can indulge in comfort food and a cheeky glass of red. A warm mug of cocoa, a slow-cooked casserole or mole, followed by a warming and satisfying pudding or crumble topped with creamy vanilla ice-cream. It’s enough to warm even the most frozen tootsies.
This dish embodies many of the things I love about winter cooking, it’s creamy and comforting and picks you up when you’re feeling flat. It’s simple enough to cook up on a whim and hearty enough to fill you up and recharge the batteries. I first came across the egg-drop when I was travelling through Italy. A simple soup comprised of egg, stock, tiny pasta and greens. It was a simple dinner to eat as a backpacker as the ingredients were easy to come by and cook up in even the most basic kitchens. There’s no secret tips or ingredients to speak it, what you see is what you get, I hope you’ll give it a try and that it becomes a staple for you as well.
- Homestyle Egg-Drop Soup
- - serves 1-2, depending on how hungry you are
- - vego
- 1 tbspn olive oil
- 1 clove of garlic, finely chopped
- 1 spring onion, finely chopped
- 2 cups vegetable broth
- ½ cup tiny pasta such as stelline
- 3 eggs
- 1 tbspn semolina flour (*optional)
- ⅓ cup parmesan cheese, grated
- a couple of good handfuls of finely chopped greens such as spinach, silverbeet or kale
- a good handful of fresh herbs such as parsley, basil or chives, finely chopped.
- a pinch of nutmeg
- salt & pepper to taste
- In a medium-sized saucepan gently heat the oil and lightly fry the garlic and onion until fragrant.
- Add the stock to the pan and bring to a boil.
- Add the pasta and cook according to the directions on the packet.
- Meanwhile, in a bowl mix together the eggs, semolina and cheese.
- When the pasta is a couple of minutes away from ready add the herbs and greens.
- Grab a whisk and start stirring the stock. Gently add the egg mix, whisking as you go.
- Continue stirring for about three minutes until the egg has set and the cheese has melted.
- Season to taste and serve in a large bowl with some chunky bread.