Egg Drop Soup

Egg Drop Soup
 
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Ingredients

Ingredients
Method
 
  • 1/4 cup olive oil
  • 2 medium carrots, peeled and chopped
  • 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
  • 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
  • Kosher salt
  • 4 cups low-sodium chicken broth
  • 1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
  • 1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
  • 2/3 cup shelled fresh peas (from about 2/3 pound pods)
  • 2 large eggs
  • 1 tablespoon grated Parmesan plus more for serving
  • 1/4 cup torn fresh basil leaves
  • 1/4 cup torn fresh mint leaves
  • 1 1/2 teaspoons (or more) fresh lemon juice
Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.

Egg Drop Soup

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This recipe was uploaded by FoodTube

 
 
Delicious egg drop soup recipe packed with tasty Spring vegetables. Eye catching and easy to make this recipe is perfect for soup lovers looking for something light and delicate when the sun shines.

Method


Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
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