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Spring Egg Drop Soup


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-inch thick
  • 1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch 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
Directions:
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