Lemon and Egg Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken broth, 6 cupssaffron, pinchbay leaf, 1peel from 1 lemonlemon juice, 5 tablespoonslarge eggs, 2whites of large eggs, 2hot pepper sauce, 2 dropsfresh parsley, chopped 1 cupsalt & pepper to taste.
Bring broth to a boil wih saffron, bay leaf, and lemon peel os one lemon. Turn off heat, cover and steep for 5 minutes, remove bay leaf and lemon peel.
Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat os low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in chopped parsley and season with salt and pepper.
Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat os low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in chopped parsley and season with salt and pepper.
Nutritional Info Amount Per Serving
- Calories: 81.7
- Total Fat: 3.7 g
- Cholesterol: 100.5 mg
- Sodium: 1,612.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.2 g
- Protein: 6.8 g
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