Pea, Lemon & Egg Drop Soup

I had some dental work on Monday....about 5 hours worth! So, liquid foods have been the name of the game the past few days.

I made this summery soup to take advantage of all the fresh peas in season, my favorite flavour: lemon, and to get in some easy-to-chew protein.

Pea, Lemon & Egg Drop Soup

Adapted from a Martha Stewart Recipe

Ingredients

• 1 1/2 pounds fresh garden peas in pods
• 1 big bunch of parsley, washed and chopped (added to the original recipe!)
• 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

Directions

1. Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods, parsely 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. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
3. 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.

   
   

   Here's to eating soup and praying for rain! That's what we'll be doing today!!