Spring Egg-Drop Soup

• 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

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.

olive oil, carrots, spring onions, garlic, kosher salt, lowsodium, sugar, fresh peas, eggs, basil, mint leaves, lemon juice

Taken from www.epicurious.com/recipes/food/views/spring-egg-drop-soup-51161050 (may not work)