Spring Egg-Drop Soup

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant spring egg-drop soup is a celebration of seasonal greenery, offering a light yet deeply flavourful alternative to heavier winter broths. By gently cooking carrots, spring onions and garlic, the base develops a delicate sweetness that perfectly complements the fresh crunch of asparagus and sugar snap peas. The addition of aromatic basil and mint provides a fragrant finish that lifts the savoury chicken stock, making it a wonderful transition dish for the warmer months.

Ideal for a nutritious lunch or an elegant starter, this vegetable-heavy recipe is packed with vitamins and fresh flavours. The silky ribbons of egg and a hint of lemon juice create a sophisticated texture and bright acidity. Serve it hot with a final grating of Parmesan to enhance the salty, umami notes of this wholesome homemade soup.

Ingredients for Spring Egg-Drop Soup

60ml de aceite de oliva
2 medium carrots, peeled, chopped
6 small spring onions, bulbs only, coarsely chopped (about 230g )
3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
Sal kosher
950ml de caldo de pollo bajo en sodio
230g asparagus, sliced on a diagonal 1/2" thick
110g sugar snap peas, sliced on a diagonal 1/4" thick
160ml shelled fresh peas (from about 300g pods)
2 huevos grandes
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

How to make Spring Egg-Drop Soup

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.

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

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

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.