Spring Egg Drop Soup
This vibrant and nutritious spring vegetable soup is the perfect blend of fresh flavors and wholesome ingredients. Carrots, spring onions, asparagus, sugar snap peas, and fresh peas come together in a flavorful broth, with a hint of Parmesan and herbs for added depth. The finishing touch of lemon juice gives a delightful zing to this light and refreshing soup. It's a comforting and satisfying dish that celebrates the bounty of the season in every spoonful.
— Constant Cookbook
Ingredients
- 1/4 olive oil
- 2 medium carrots, peeled, 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 low-sodium chicken broth
- 1/2 asparagus, sliced on a diagonal 1/2-inch thick
- 1/4 sugar snap peas, sliced on a diagonal 1/4-inch thick
- 2/3 shelled fresh peas (from about 2/3 pound pods)
- 2 large eggs
- 1 grated Parmesan plus more for serving
- 1/4 torn fresh basil leaves
- 1/4 torn fresh mint leaves
- 1 1/2 (or more) fresh lemon juice
Instructions
- 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.
Yield
4 servings
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