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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 vegetablepacked soup. 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 |
Directions:
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.
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.
3. Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
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.
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