Egg Peas and Carrots Soup
Egg Peas and Carrots Soup

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, egg peas and carrots soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Here is how you cook that. Ingredients of Egg Peas and Carrots Soup. Carrots, baby sweet peas, and green onions are added to the traditional egg drop soup in this recipe.

Egg Peas and Carrots Soup is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Egg Peas and Carrots Soup is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook egg peas and carrots soup using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Egg Peas and Carrots Soup:
  1. Get 4 eggs, boiled
  2. Make ready 2 carrots, peeled and cut
  3. Prepare 1 small bowl of green peas
  4. Get 3 garlics, chopped
  5. Make ready as needed Water
  6. Prepare Salt
  7. Take Pepper
  8. Take Chicken powder

Cook the egg noodles according to package directions. Saute in olive oil, onion, mushrooms and peas and carrots until cooked. Mix the mushrooms, peas and carrots to the egg noodle. Add the cream of mushroom soup to the mixture.

Instructions to make Egg Peas and Carrots Soup:
  1. Bring the water to a boil.
  2. Then add in the garlics. Boil until fragrant.
  3. Then add in the carrots. Wait a bit just for them to soften up.
  4. Then add in the peas. Stir gently. Wait until the peas soften a bit.
  5. Then add in the eggs. Simmer them.
  6. Add in the salt and other seasonings. Taste test.
  7. Turn off the heat and serve.

Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Bring the soup to a low boil and stir in the egg noodles. Stir in the heavy cream, lemon juice, and parsley.

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