Spring Egg-Drop Soup
A light and fresh seasonal soup featuring spring vegetables like asparagus, peas, and spring onions in a savory broth with delicate strands of Parmesan-enriched eggs, brightened with fresh herbs and lemon juice.
Ingredients
- •¼ cup olive oil
- •2 medium carrots
- •6 small spring onions
- •3 medium spring garlic bulbs
- •1 to taste Kosher salt
- •4 cups low-sodium chicken broth
- •½ pound asparagus
- •¼ pound sugar snap peas
- •⅔ cup shelled fresh peas
- •2 large eggs
- •1 tablespoon grated Parmesan
- •¼ cup fresh basil leaves
- •¼ cup fresh mint leaves
- •1½ teaspoons fresh lemon juice
Cooking Instructions
- 1.
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.
20 min
- 2.
Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
3 min
- 3.
Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
2 min
- 4.
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.
5 min
