Active Time

　　15 min

　　Total Time

　　15 min

　　Jennifer Janesko of Kansas City, Kansas, writes: "I had an amazing egg drop soup at the Canyon Ranch SpaClub at The Venetian, in Las Vegas. It had a slight kick of lemon and was perfect after a long night of blackjack. Could you get the recipe?"

　　

Ingredients

Makes 6 servings

　　2 tablespoons cornstarch

　　1 cup water

　　3 cups low-sodium low-fat chicken broth (24 fl oz)

　　2 teaspoons finely grated fresh lemon zest

　　1/2 teaspoon salt

　　1 large egg, lightly beaten

　　1 cup firmly packed shredded spinach leaves

　　

Step 1

Stir together cornstarch and 1/4 cup water until smooth.

　　

Step 2

Bring broth and remaining 3/4 cup water to a boil in a 2- to 3-quart heavy saucepan over high heat, then reduce heat to moderately high and add zest and salt.

　　

Step 3

Stir cornstarch mixture and add to soup, whisking until smooth. Simmer, whisking, 2 minutes, then add egg in a slow stream, stirring with a spoon. Stir in spinach and return to a boil, then remove from heat. Season with salt.