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.