Despite the rain and 40 degree weather (where did Spring go?!), we headed to the Farmer’s Market this Saturday for one of my favorite spring foods— young braising greens!
Braising greens are a mix of young greens, which can include kale, chard, collards, bok choy, spinach, mustard, dandelion, beet, and turnip greens. Unlike the mature varieties of these greens, young greens are more tender and less bitter in flavor.
We also picked up some young pea shoots (shown to the left of the soup bowl), which are the young leaves and tendrils of the pea plant. If you haven’t tried them yet, pea shoots are also delicate and mild flavored.
The rainy weekend afforded us the perfect opportunity to make one of my favorite and simple spring soups. Our 5-year old loved watching the eggs “thread” as I poured them into the soup (so definitely let your kids help with that step!) 🙂
Egg Drop Soup with Spring Greens & Peas
by Debbie Steinbock
12 cups vegetable stock
6 cups spring braising greens and/or pea shoots, chopped small
2 cups fresh or frozen peas
1 ½ Tbsp. herbamare
4 Tbsp. braggs liquid aminos
¼ tsp. pepper (optional)
6 large eggs, beaten
Parmesan cheese (optional), grated for garnish
- Place vegetable stock in a large pot and heat over high heat; when stock comes to a boil, stir in the peas and greens and lower the heat.
- Allow the stock to return to a simmer and then cook on medium-low for another minute or so; season with herbamare, braggs liquid aminos, and pepper (optional).
- Beat the eggs in a large liquid measuring cup with a spout, so that they can be poured into the soup in a steady stream; Slowly pour the eggs into the soup pot, stirring constantly, allowing egg “threads” to form.
- Remove from heat, ladle into individual soup bowls, and garnish with grated Parmesan cheese (optional).
- Serve warm. Store leftovers in a large glass covered bowl and re-warm on the stove.