Dana Treat – Treat Yourself » Spring Vegetable Egg Drop Soup

Spring Egg-Drop Soup
Bon Appétit
Serves 4

The only changes I made to the recipe below is that I used less olive oil to sauté and served the quinoa on top. I would say it serves 3 as a main course. I spring garlic cloves instead of the garlic scapes only because I used all mine in the pesto.

¼ cup olive oil
2 medium carrots, peeled, chopped
6 small spring onions, bulbs only, coarsely chopped (about 1 ½ 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
½ pound asparagus, sliced on a diagonal ½” thick
¼ pound sugar snap peas, sliced on a diagonal ¼” thick
2/3 cup shelled fresh peas (from about 2/3 pound pods)
2 large eggs
1 tablespoon grated Parmesan plus more for serving
¼ cup torn fresh basil leaves
¼ cup torn fresh mint leaves
1 ½ teaspoons (or more) fresh lemon juice
Cooked red quinoa (optional)

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 ½ teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan and a dollop of quinoa, if desired.

URL to article: http://danatreat.com/2013/05/spring-vegetable-egg-drop-soup/