Egg Lemon Soup
From heirloomtomato 16 years ago
- 30 minutes to make
- Serves 8
A delicious soup with the perfect, not too overwhelming creaminess from the eggs. The zing of the lemon compliments the flavor of the broth nicely. Quick & easy to make!
Ingredients
- 8 cups chicken broth shopping list
- 1/2 cup fresh lemon juice shopping list
- 1/4 tsp pepper, freshly ground shopping list
- 1/2 cup white rice shopping list
- 1 carrot, shredded or thinly sliced shopping list
- 4 egg yolks shopping list
- 1 cup cooked chicken, chopped shopping list
- 1 handful flat leaf parsley or arugula, chopped shopping list
- salt to taste (optional) shopping list
How to make it
- Combine lemon juice, chicken broth, and pepper in saucepan.
- Bring to a boil, then add rice & carrot.
- Reduce heat & cover. Simmer for 25 minutes.
- Remove saucepan from heat.
- Take 1/2 cup of the soup and slowly whisk into the egg yolks.
- Stir the soup/egg yolk mixture back into the soup.
- Add the chopped chicken and parsley to soup.
- MAKE SURE YOU DO NOT LET THE SOUP COME TO A BOIL ONCE THE EGGS ARE ADDED OR THEY WILL CURDLE!
- Serve & Enjoy!
The Rating
Reviewed by 3 people-
This soup is more about technique than the ingredients, when done rite it is my favorite soup of all time.
I have made this my self with good success.
Great post, yes tonight I will make this since it is cold and raining out.
M...more
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in loved it
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LOVE this soup. Been looking for the recipe for a long time. My mamma made it for us growing up. She passed several years ago and never got the recipe or technique of how to make it from her. When I was little i watched her make it but wasn't sure h...more
onequiklx
in North Judson loved it
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I make a Greek soup called Avgolemono that is very similar to this but without the carrots and parsley, plus I use the egg whites (beaten until stiff) at the end. The lemon is what makes this soup for me though. Nice post.
greekgirrrl
in Long Island loved it
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