Recipe
Egg Lemon Soup Recipe
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Heirloomtomato / All my dishes 2 years, 1 month ago
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!
Prep:10m Cook:30m Servings:8
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 Heirloomtom |
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Ingredients
- 8 cups chicken broth
- 1/2 cup FRESH lemon juice
- 1/4 tsp pepper, freshly ground
- 1/2 cup white rice
- 1 carrot, shredded or thinly sliced
- 4 egg yolks
- 1 cup cooked chicken, chopped
- 1 handful flat leaf parsley or arugula, chopped
- salt to taste (optional)
Directions
- 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!
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linebb956 2 years, 1 month ago said:
Have to try soon..
trigger 1 year, 9 months ago said:
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.
Michael
onequiklx 1 year, 7 months ago said:
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 how it was done. THANKS A BUNCH
greekgirrrl 1 year, 4 months ago said:
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.
trigger 1 year, 2 months ago said:
Had this again Wednesday and again everyone loved it.