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Italian Egg Drop Soup

By Chef Robert Stegall-Smith, Performance Foodservice – IFH
Italian Egg Drop Soup


  • 4 qts. West Creek chicken broth
  • 1-2 Tbsp. Piancone olive oil
  • 2 bags spinach, fresh baby
  • 2 cup roasted red peppers (diced)
  • 2 cups Peak Fresh Produce onion(s) (diced)
  • 1 Tbsp. garlic, minced
  • salt and pepper (to taste)
  • 1-1/2 cup cornstarch
  • 12 Nature's Best Dairy egg(s)
  • 1 cup Roma cheese, Parmesan, grated


Bring the chicken stock to a low boil. Sauté all the vegetables in the olive oil and season. Set aside. Mix the cornstarch wit water to form a paste. Whisk the cornstarch mix into the chicken broth to thicken. Whisk the eggs and gently whisk them into the thickened broth pouring in a stream as you mix. Add the vegetables to the broth. Check seasoning. Garnish with cheese.