How to make Egg drop soup

Cauliflower Soup Recipe

Ingredients:

• 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
• 1 onion, roughly chopped
• 1/2 tsp. salt, plus more to taste
• 2 cloves garlic, chopped
• 1 head cauliflower, chopped
• 2 cups chicken or vegetable broth
• 1/4 tsp. freshly ground white pepper, plus more to taste
• 1/8 tsp. freshly grated nutmeg, plus more to taste
• 1 to 2 cups low-fat or whole milk
• 2 Tbsp. finely chopped parsley, optional

Preparation:

1. In a large pot over medium heat, melt 1 Tbsp. of the butter. Add the onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
2. Add the cauliflower, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, reduce the heat to maintain a steady simmer, and cook the soup until the cauliflower is tender to the bite, about 10 minutes.
3. Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
4. Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
5. Add the milk and cook over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
6. Meanwhile, if you want to add the parsley butter swirl, melt the remaining 2 Tbsp. butter and stir in the parsley.

Tomato and Spinach Soup

Ingredients

2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 can crushed tomatoes, 28 ounces
2 cups good quality vegetable stock, available on soup aisle
1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
Salt and pepper to your taste

Directions
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.