Pea, Lemon, and Egg-Drop Soup
Ingredients
- 1 ½ pounds fresh garden peas in pods
- 5 cups homemade chicken stock or 2 ½ cups canned chicken broth plus 2 ½ cups water
- Coarse salt and freshly ground pepper
- 2 large eggs, lightly beaten
- ¾ cup pea tendrils or snow pea sprouts
1. 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. 2. Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. R...
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