French Broccoli and Egg Drop Soup with Egg Noodles

Instructions

1. 1

   Prepare the leek by trimming the root and dark green tops, then slice the white and light green parts thinly. Rinse thoroughly to remove any grit.

2. 2

   Mince the garlic cloves finely.

3. 3

   In a large pot, melt the unsalted butter over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened and fragrant.

4. 4

   Add the minced garlic and cook for another 1 minute, stirring frequently.

5. 5

   Pour in the chicken stock and bring to a gentle boil.

6. 6

   Add the broccoli florets and cook for 5-6 minutes, until the broccoli is just tender but still bright green.

7. 7

   Stir in the herbes de Provence, salt, and white pepper.

8. 8

   Add the French egg noodles to the pot and cook according to package instructions (usually 5-7 minutes), until al dente.

9. 9

   In a separate bowl, beat the eggs well.

10. 10

    Reduce the heat to low so the soup is just simmering. Slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently with a fork or chopsticks to create egg ribbons.

11. 11

    Taste and adjust seasoning if needed. Serve hot, garnished with extra herbs if desired.