It’s 8:20 in the morning and I have yet to hit the sack. AM I CRAZY??? (rhetorical) No. I love it when I’m awake until the sun rises. It kinda makes me feel
dead like a super hero.
You know what also makes me feel like a super hero? When I find out that I can make the most delicious soup by using only three ingredients and 5 minutes of my time. I know Clark Kent could save the world and everything, but seriously–was he ever power-cookin’ at the Daily Planet? Not that I can recall.
It’s finals week here at school (hence my little Sleepless-in-Seattle moment), and though I’m sure that makes all of you college alumni fall on your knees and weep over your long-gone college years, my eyes are burning and my brain is fried, so please…stand up and respectfully oppose Springsteen’s opinion. The glory days are yet to come.
Where was I going with that? Ah, yes. Finals week. Well…last week I was sick. Head ache, coughing, you know–the “works” (or the don’t-works. however you wanna look at it). I developed one of those first-snow-snotty-nose colds the very minute our Michigan thermometers struck “freezing” and (gladly) slept all weekend in order to recover in time for the brutal week of finals that laid ahead of me. Minimal exam preparations were made, I’ll be honest, but by the sound of my voluntary all-nighter, you can probably deduce that I’m well now.
Anyway, my lovely boyfriend, (who we’ll just call The German), made me this tasty soup that, if I’m not mistaken, Germans have also nicknamed a “Lazy Broad Soup.”
Makes me feel attractive just slurping it.
I would assume that it’s called Lazy Broad Soup because it requires just three ingredients and all the historical German ladies made it when they weren’t up for muscling a spaetzle press; but perhaps it’s lazy because I’m lazy and some impressive historical German ladies could see into the future. You really never know these days.
Alas, it is what it is. And it’s actually not unique to Germany, though I’d love to give The German credit. It’s a classic dish of many nations, and is in fact a lot like Italian egg drop soup (Stracciatella). Since the dish uses only three very universal ingredients, I’m even willing to bet my next bowl that it’s been consumed on every continent at one point or another.
Regardless, it’s delicious, and doubly delicious when considering it’s done quicker than you can say “Campbell’s.”
I don’t think I’ll ever go back to canned soup when I’m sick, again.
(Yields 2 small bowls)
14 oz. beef or chicken broth
2 tbs. flour
salt and pepper
In a medium sauce pan, heat broth to a rapid boil. Meanwhile, beat the eggs and flour in a small bowl until the consistency of custard. Season with salt. When broth is boiling, pour egg mixture slowly into the pan. Swirl to stir–noodles should float when they are finished; about 2 minutes. Season with salt, pepper, and sprinkle with sage, if desired. I like to enjoy mine with some good ol’ Saltine crackers.