Lemon and Egg Soup

Name: Lemon and Egg Soup
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 liters chicken stock; 2 larges egg yolks; 2 larges eggs; 1 Handful flat-leaf parsley, chopped; 2 drops Couple hot sauce; 1 lemon, peeled in strips, plus 4 to 5 tablespoons juice; 4 servings Pita chips, any brand or flavor; 1 pinch Pinch saffron or saffron powder; 4 servings Salt and pepper

You can never have too many main course recipes, so give Lemon and Egg Soup a try. One serving contains 326 calories, 17g of protein, and 13g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 15 minutes. It is a good option if you're following a dairy free diet. It can be enjoyed any time, but it is especially good for Autumn. A mixture of eggs, saffron powder, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.

Ingredients you will need

Lemon Peel

Bay Leaves

Saffron

Stock

Whisk eggs and yolks with lemon juice and hot sauce.

Ingredients you will need

Lemon Juice

Hot Sauce

Egg Yolk

Egg

Equipment you will use

Whisk

Whisk in 1/2 cup of the soup to temper the eggs.

Ingredients you will need

Egg

Soup

Equipment you will use

Whisk

Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.

Ingredients you will need

Salt And Pepper