Spring Egg-Drop Soup

Ingredients for Spring Egg-Drop Soup

• 60ml olive oil

• 2 medium carrots, peeled, chopped

• 6 small spring onions, bulbs only, coarsely chopped (about 230g )

• 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced

• Kosher salt

• 950ml low-sodium chicken broth

• 230g asparagus, sliced on a diagonal 1/2" thick

• 110g sugar snap peas, sliced on a diagonal 1/4" thick

• 160ml shelled fresh peas (from about 300g 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

How to make Spring Egg-Drop Soup

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.