We recently filmed an episode of the cooking show featuring soup recipes.
My friend, Lisa, joined me. Lisa and I both agree that soup is one of our favorite things to make when the temperatures dip!
Make this soup if you're looking for a change from traditional chicken noodle! Comforting and creamy, thick and hearty. Mmmmm.
(Click on the title to be taken to the recipe)
Minimal prep required! Place chopped potatoes, scallions and chicken broth into your slow cooker and forget about it for 6 hours. Puree it, stir in cream and cheddar and you're done!
All that's left to do is add a few toppings. Don't forget the toppings!
I had never tasted egg drop soup before I decided to give it a go for this show. I googled it and read a few reviews, trying to put together a recipe that kept the components of positive reviews and omitting things that I wasn't sure about (many recipes listed yellow food coloring as an ingredient...hmmm).
Since I've never had egg drop soup other than this one, I can't tell you how it compares to the egg drop soup that you may be used to! But I will say that I think this soup is FABULOUS. I wish the cameras had recorded when Lisa and I were taste-testing for seasoning. She also had never tried egg drop soup, and when she tasted her first spoonful her eyes flew open and she exclaimed, "WOW! I was not expecting this to be so flavorful!"
If I haven't already swayed you into giving this soup a try, here's one more reason: it only takes 15 minutes to prepare.
Yes, you read that correctly! FIFTEEN minutes. From the time you stir your broth, ginger and soy sauce together on your stovetop to the moment you take your first spoonful. Fifteen minutes is all it takes!
