hey guys I’m April Bloomfield I own a
restaurant in New York City called the
Sparta Pig today I’m gonna do a spring
vegetable soup it’s an egg drop soup
Chinese style but done my way okay so
here I have a little bit of olive oil to
this I’m going to add some butter and
this is going to make it nice and rich
and tasty what I have also is I have
some spring onions a little bit of
carrot they’re going to go right into my
pan we’re just going to add a little bit
of salt to this this is going to help
bring out some of the moisture so it’s
going to help the onions and the carrots
too we’re going to cook that for about
10 minutes maybe 15 get them all nice
and sweet and soft in the soup I’ve got
a mixture of vegetables
I’ve got piece 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
color 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 it to color got a few fava beans
right here and we have some lovely snap
peas these are cute they’re 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 got some garlic scapes
these are fun little things
basically what escape is is this funny
looking thing this comes from this which
is spring garlic or new seasons guide so
that’s going to go into soup okay 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 this crunchy
vegetables so we’re going to add some
chicken stock to this we’re going to
bring it up to the boil and then we’re
going to 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 going to kind of suspend in there
and it’s not going to float away so you
want roughly about a cup and a half so
right now I’m just going to get a
selection of the veggies I’m going to go
some asparagus some scapes few peas
through these nice green father’s and
all these snap peas which are amazing
now I’m going to add these veggies to
the boiling stock and we’re just going
to bring that 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
going to give it a light mix up like
this get it all incorporated so that’s
kind of cool
stalks boiling eggs going to go in and
then we’re going to turn down the heat
don’t want to stir your eggs once
they’re in the pan because you want a
really ribbony and just velvety and
silky smooth I’ve got some dill a little
bit of black mint which is delicious
it’s a it’s a bit more hearty and then
experiment but super super delicious and
we’re just going to drop those in like
this just give it a light pat down and
this soups ready to go okay this is
amazing and now we’re going to just put
that into a bowl
very gently you don’t want to shred all
that lovely egg that you’ve just kind of
produced it smells so good maybe one
more egg right there yummy okay 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 spring in a bowl this is right
you
and really vegetable II mmm so good
yummy
so guys that was my spring egg drop soup
if you have any comments please feel
free to drop them in a comment box and
thank you for joining me on the food
Tube channel
this
yeah
restaurant in New York City called the
Sparta Pig today I’m gonna do a spring
vegetable soup it’s an egg drop soup
Chinese style but done my way okay so
here I have a little bit of olive oil to
this I’m going to add some butter and
this is going to make it nice and rich
and tasty what I have also is I have
some spring onions a little bit of
carrot they’re going to go right into my
pan we’re just going to add a little bit
of salt to this this is going to help
bring out some of the moisture so it’s
going to help the onions and the carrots
too we’re going to cook that for about
10 minutes maybe 15 get them all nice
and sweet and soft in the soup I’ve got
a mixture of vegetables
I’ve got piece 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
color 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 it to color got a few fava beans
right here and we have some lovely snap
peas these are cute they’re 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 got some garlic scapes
these are fun little things
basically what escape is is this funny
looking thing this comes from this which
is spring garlic or new seasons guide so
that’s going to go into soup okay 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 this crunchy
vegetables so we’re going to add some
chicken stock to this we’re going to
bring it up to the boil and then we’re
going to 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 going to kind of suspend in there
and it’s not going to float away so you
want roughly about a cup and a half so
right now I’m just going to get a
selection of the veggies I’m going to go
some asparagus some scapes few peas
through these nice green father’s and
all these snap peas which are amazing
now I’m going to add these veggies to
the boiling stock and we’re just going
to bring that 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
going to give it a light mix up like
this get it all incorporated so that’s
kind of cool
stalks boiling eggs going to go in and
then we’re going to turn down the heat
don’t want to stir your eggs once
they’re in the pan because you want a
really ribbony and just velvety and
silky smooth I’ve got some dill a little
bit of black mint which is delicious
it’s a it’s a bit more hearty and then
experiment but super super delicious and
we’re just going to drop those in like
this just give it a light pat down and
this soups ready to go okay this is
amazing and now we’re going to just put
that into a bowl
very gently you don’t want to shred all
that lovely egg that you’ve just kind of
produced it smells so good maybe one
more egg right there yummy okay 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 spring in a bowl this is right
you
and really vegetable II mmm so good
yummy
so guys that was my spring egg drop soup
if you have any comments please feel
free to drop them in a comment box and
thank you for joining me on the food
Tube channel
this
yeah
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