Pea, Lemon, and Egg-Drop Soup
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
- Servings: 6
- Yield: Makes 5 cups
Photography: VICTORIA PEARSON
Source: Martha Stewart Living, May 2012
- 1 1/2 pounds fresh garden peas in pods
- 5 cups homemade chicken stock or 2 1/2 cups canned chicken broth plus 2 1/2 cups water
- Coarse salt and freshly ground pepper
- 2 large eggs, lightly beaten
- 1/2 teaspoon finely grated fresh lemon zest plus 2 to 4 tablespoons lemon juice (from 1 to 2 lemons)
- 3/4 cup pea tendrils or snow pea sprouts
Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.