Spring Egg-Drop Soup Recipe

Name: Spring Egg-Drop Soup Recipe
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

www.epicurious.com

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...

Keywords

carrot
spring onion
garlic
sugar snap pea
pea
asparagus
basil
mint
parmesan
starter
dinner
nut free
gluten free
easy
quick
weeknight meals
spring
bon appétit

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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