Spring Vegetable Egg Drop Soup

Spring Vegetable Egg Drop Soup

Submitted by: Neve Perdue

Qty Ingredient
1/4 cupOlive oil
3 Medium carrots (peeled, chopped)
1 Large onion (chopped)
3 clovesGarlic (minced)
to tasteKosher salt
6 cupsLow-sodium chicken broth
1/2 poundsAsparagus (sliced on a diagonal 1/2" thick)
1/4 poundsSugar snap peas (sliced on a diagonal 1/4" thick)
1 cupFrozen peas
4 Large eggs
2 tablespoonsGrated parmesan (plus more for serving)
1/4 cupFresh basil leaves (torn)
1/4 cupFresh mint leaves (torn, extra whole leaves for garnish)
1 1/2+ teaspoonsFresh lemon juice

Directions:

  1. Heat oil in a large heavy pot over medium heat. Add carrots and onion and season with salt. Reduce heat to medium-low, cover and cook, stirring occasionally, until vegetables are soft, 15-20 minutes. Add garlic and cook for 1-minute. Add broth and bring to a boil. Add asparagus, sugar snap peas, and frozen peas and cook until vegetables are tender, about 3 minutes. Meanwhile, beat eggs in a small bowl with 2 tablespoons 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 and garnish with mint leaves.