Chives are the first culinary delights to pop up on our homestead in early spring.
Here is an easy recipe for egg drop soup that shares the lovely zing of fresh-cut chives. It’s fresh, light and delicious. Serve it with sriracha hot chili sauce and a fresh garden salad – it’s the perfect spring meal served al fresco.
4 cups chicken broth or stock
2 eggs, lightly beaten
1 tablespoon fresh chopped chives
1/4 teaspoon white pepper
Salt to taste
2-3 drops of sesame oil