Lemon And Egg Soup
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Bring stock to a boil with saffron, bay leaf, and lemon peel
2
Cover and steep 5 minutes then turn off heat and remove bay leaf and peel
3
Whisk eggs and yolks with lemon juice and hot sauce
4
Whisk in 1/2 cup of the soup to temper the eggs
5
Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes
6
Stir in parsley and season with salt and pepper
7
Ladle soup into bowls and top with a few pita chips