Spring Egg-Drop Soup Recipe | Epicurious

Name: Spring Egg-Drop Soup Recipe | Epicurious
Ingredients: 1/4 cup 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 cups low-sodium chicken broth; 1/2 pound asparagus, sliced on a diagonal 1/2" thick; 1/4 pound sugar snap peas, sliced on a diagonal 1/4" 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

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This is the time of year to try all different kinds of garlic—spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed soup from chef April...

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Ingredients

1/4 cup 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 cups low-sodium chicken broth
1/2 pound asparagus, sliced on a diagonal 1/2" thick
1/4 pound sugar snap peas, sliced on a diagonal 1/4" 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