Carrots, baby sweet peas, and green onions are added to the traditional egg drop soup in this recipe.
Preheat oven to 375 degrees F. Line a baking sheet lined with parchment paper and coat with nonstick cooking spray. Place egg roll wrapper strips on prepared baking sheet (see Tips). Lightly coat strips with cooking spray. Bake for 6 to 7 minutes or until light brown and crisp, stirring once halfway through baking; set aside.
In a large saucepan combine 5 cups of the broth, the soy sauce, garlic, and white pepper. Bring to boiling.
To make carrot flowers, using a paring knife or channel knife (see Tips), make four or five shallow lengthwise notches around each carrot; thinly slice carrot. (Or, thinly slice carrots; cut each slice with a 1-inch or smaller flower-shape cutter.) Add carrots and peas to boiling broth; return to boiling.
Stir cornstarch into the remaining 1 cup broth; stir into soup. Reduce heat. Cook and stir until slightly thickened and bubbly; cook and stir for 2 minutes more.
Remove from heat. Place eggs in a liquid measuring cup; use a fork to beat eggs. While gently stirring the broth, pour eggs in a thin stream into soup (eggs will form fine shreds). Ladle soup into serving bowls. Garnish with green onions. Serve with crisp wrapper strips.
Tips: To make curly strips, shape foil into small logs; place on baking sheet. Drape strips over foil logs. Bake as directed.
A channel knife is a garnishing tool used to make thin strips of citrus peel and other garnishes.
1/2 vegetable, 1 starch, 1 1/2 lean meat, 1/2 fat