Spring Pea and Garlic Egg Drop Soup | CUESA

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Spring Pea and Garlic Egg Drop Soup

Source:

Elianna Friedman and Jr. Chef Helpers, Bay Leaf Kitchen

This recipe was demonstrated for CUESA’s Market to Table program on April 9, 2016.

Serves 4

INGREDIENTS

8 cups chicken or vegetable broth
¼ cup olive oil, plus more for finishing
6 small spring onions, bulbs only, coarsely chopped (about 1½ cups)
3 medium spring garlic bulbs or 2 regular garlic cloves, thinly sliced
Kosher salt
4 medium carrots, peeled and chopped
1 bunch medium asparagus, sliced ½ inch thick
1 cup English peas
3 eggs
2 tablespoons heavy cream
Freshly ground black pepper, to taste

PREPARATION

Cook the broth in a medium saucepan over medium heat until reduced by ¼. In a large stock pot over medium-high heat, drizzle in the olive oil. When hot, add the onions and garlic and sprinkle with a little salt. Cook until the onion begins to soften, stirring as needed to prevent browning. Add the carrots and reduce the heat to medium-low. Cook, stirring occasionally, until the vegetables are soft, 15-20 minutes. Slowly add the reduced broth and bring to a boil. Add the asparagus and peas and cook until the vegetables are tender but not mushy (about 3-5 minutes). Meanwhile, lightly mix the eggs with a pinch of salt and the heavy cream. Set aside. Reduce the heat to low and drizzle in the egg mixture, dispersing among 4 or 5 spots around the pot. Let it cook for a minute to allow the egg to set, then stir gently. Serve by gently ladling the soup into bowls, so as not to break up the egg. Drizzle with extra olive oil if desired, and add pepper to taste.

Photo courtesy of Bay Leaf Kitchen.

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