Spring Egg-Drop Soup

Ingredients for Spring Egg-Drop Soup

• 60ml di olio d'oliva

• 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

• Sale kosher

• 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

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.

Avvertenza

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