Spinach Egg Drop Soup

Greetings food friends!

I recently made a giant pot of chicken stock, and you know what that means! Soup. Lots and lots of soup!

Today's soup takes one of my favorite brunch foods and turns into into a flavorful, yet light soup. Other than the requisite chicken stock, it also uses bacon to give the broth some OOMPH!

Spinach Egg Drop Soup
Makes two cups. Serves one really hungry Suanne. 20 minutes


1 tablespoon diced bacon (mine was frozen)
1 clove garlic, smashed
1 1/2 cups frozen chopped spinach
1/4 cup sliced leeks (optional. Added because I had them around)
3/4 cup chicken stock
water
2 eggs, beaten
 salt, to taste

1. Take a non-stick soup pot and place on high heat. If your pan needs it, add a teaspoon of oil - mine is stainless steel so I didn't bother
2. When hot, toss in bacon and cook until fat is rendered and you get yummy brown bits on the bottom of the pan.
3. Add garlic and leeks (or other fresh veggies) and cook for a minute until mostly cooked through. Make sure to take the opportunity to scrape off the brown bacon bits.
4. Add frozen spinach and chicken stock. If you have chicken parts/veggies in your chicken stock, feel free to add it too.
5. Add enough water to cover, which should bring the liquid level to 2 cups (my pot has it conveniently labeled on the side.)
6. Bring the soup up to a low boil. Push the solid contents of the soup to the middle. Pour the egg, tablespoon by tablespoon into the boiling stock. The trick to egg drop soup is to pour slowly into hot water so the egg cooks quickly. Don't stir immediately, wait 20 seconds before drawing your ladle around.
7. Salt to taste. Enjoy!