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© Meredith Corporation. All rights reserved. Used with permission.
(1-3/4 cups soup and 1 tablespoon crisp strips per serving)
Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray. Place egg roll wrapper strips on the prepared pan; 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 broth, soy sauce, garlic and white pepper. Bring to a boil.
To make carrot flowers, using a paring knife or channel knife, 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 the 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; beat with a fork. While gently stirring the soup, pour in eggs in a thin stream (eggs will form fine shreds). Ladle soup into serving bowls. Garnish with green onions. Serve with crisp wrapper strips.