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Egg Drop Soup
2 1/2 quarts chicken broth
2 Tbsp. soy sauce
1/4 cup chopped green onion
4 eggs, slightly beaten
1 Tbsp. Potato Starch (optional) [see note]
Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken. Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.
Makes 10 servings.
Notes: This gluten-free starch is used to thicken soups and gravies. Its main advantage over other starch thickeners is that it's a permitted ingredient for Passover, unlike cornstarch and other grain-based foods. Liquids thickened with potato starch should never be boiled. Supermarkets often stock it among the Kosher products. Substitutes: cornstarch (This is very similar, but not permitted for Passover.) OR arrowroot OR tapioca starch OR ground Passover matzo (This is also permitted for Passover.)
“If there hadn't been women we'd still be squatting in a cave eating raw meat, because we made civilization in order to impress our girl friends. And they tolerated it and let us go ahead and play with our toys.”
Orson Welles (1915-1985)
Farina is the purified 'middlings' produced in the milling of flour from wheat. Farina consists of essentially small pieces of endosperm, free from bran and germ. Farina is frequently prepared as a breakfast food, especially in the U.S., and is usually enriched with various vitamins and minerals.
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