Skip to main content
Epicurious
Bon Appétit

Spring Egg-Drop Soup

By April Bloomfield

4.1

(10)

Image may contain Bowl Food Dish Meal Plant Cutlery Spoon Soup Bowl Produce and Vegetable
Spring Egg-Drop SoupMichael Graydon & Nikole Herriott

This is the time of year to try all different kinds of garlic—spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed soup.

Recipe information

  • Yield

    Makes 4 servings

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" thick
1/4 pound sugar snap peas, sliced on a diagonal 1/4" 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

Preparation

  1. Step 1

    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.

    Step 2

    Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.

    Step 3

    Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.

    Step 4

    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.

TagsSoupSoup/StewCarrotRoot VegetableVegetableSpring OnionOnionGarlicSugar Snap PeaPeaBean and LegumeAsparagusBasilHerbs & SpicesMintParmesanCheeseDairyStarterDinnerNut FreeGluten FreeEasyQuickWeeknight MealsSpringBon Appétit

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.