Jennifer Janesko of Kansas City, Kansas, writes: "I had an amazing egg drop soup at the Canyon Ranch SpaClub at The Venetian, in Las Vegas. It had a slight kick of lemon and was perfect after a long night of blackjack. Could you get the recipe?"
Recipe information
Total Time
15 min
Yield
Makes 6 servings
Ingredients
2 tablespoons cornstarch
1 cup water
3 cups low-sodium low-fat chicken broth (24 fl oz)
2 teaspoons finely grated fresh lemon zest
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup firmly packed shredded spinach leaves
Preparation
Step 1
Stir together cornstarch and 1/4 cup water until smooth.
Step 2
Bring broth and remaining 3/4 cup water to a boil in a 2- to 3-quart heavy saucepan over high heat, then reduce heat to moderately high and add zest and salt.
Step 3
Stir cornstarch mixture and add to soup, whisking until smooth. Simmer, whisking, 2 minutes, then add egg in a slow stream, stirring with a spoon. Stir in spinach and return to a boil, then remove from heat. Season with salt.
