Spring Egg-Drop Soup

Name: Spring Egg-Drop Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus, sliced on a diagonal 1/2 thick; 59 milliliters torn fresh basil leaves; 2 mediums carrots, peeled, chopped; 2 larges eggs; 158 milliliters shelled fresh peas (from about 2/3 pound pods); 3 mediums spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced; 4 servings Kosher salt; 2 teaspoons (or more) fresh lemon juice; 946 milliliters low-sodium chicken broth; 59 milliliters torn fresh mint leaves; 59 milliliters olive oil; 1 Tbsp grated Parmesan plus more for serving; 355 milliliters small spring onions, bulbs only, coarsely chopped (about; 113 grams sugar snap peas, sliced on a diagonal 1/4 thick

You can never have too many main course recipes, so give Spring Egg-Drop Soup a try. This recipe serves 4. One serving contains 267 calories, 13g of protein, and 18g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have sugar snap peas, torn basil leaves, carrots, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Heat oil in a large heavy pot over medium heat.

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Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Spring Onions