Matzo Egg Drop Soup with Asparagus and Arugula
Ingredients
- 2 quarts chicken stock (yours or the store’s!)
- 1 bay leaf
- 1/4 t finely chopped fresh tarragon
- 12 smashed garlic cloves
- 2 T mushroom powder
- 3/4 t kosher salt and more to taste
- 1/2 lb asparagus, trimmed and cut on the bias into 2″ lengths
- 2 large beaten eggs
- 2 T toasted matzo meal (See Notes)
- 1/2 t freshly ground black pepper
- 2 handfuls of arugula
Instructions
Matzo Egg Drop Soup with Asparagus and Arugula serves 4 original recipe by thisishowicook.com.
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