Spring Egg-Drop Soup

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Dana Treat
Nutrition per serving    (USDA % daily values)
CAL
469
FAT
62%
CHOL
53%
SOD
21%

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Ingredients for 4 servings

¼ cup olive oil

2 medium carrots, peeled, chopped

6 small spring onions, bulbs only, coarsely chopped (about 1 ½ 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

½ pound asparagus, sliced on a diagonal ½” thick

¼ pound sugar snap peas, sliced on a diagonal ¼” thick

2/3 cup shelled fresh peas (from about 2/3 pound pods)

2 large eggs

1 tablespoon grated Parmesan plus more for serving

¼ cup torn fresh basil leaves

¼ cup torn fresh mint leaves

1 ½ teaspoons (or more) fresh lemon juice

Cooked red quinoa (optional)

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