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Spring Vegetable Egg Drop Soup

Spring Vegetable Egg Drop Soup

Spring Vegetable Egg Drop Soup

Submitted by: Neve Perdue

Nutritional Information:

Ingredients
Quantity

Directions

1/4 Cup Olive Oil

3 medium carrots peeled & chopped
1 large onion, chopped
3 garlic cloves, minced
Kosher salt
6 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
1 cup frozen peas
4 large eggs
2 T. grated parmesan plus more for serving
1/4  cup torn fresh basil leaves
1/4 cup torn fresh mint leaves plus extra whole leaves for garnish
1 1/2 teaspoon (or more) fresh lemon juice

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 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 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. 

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