Photo: Lemon and Egg Soup Recipe
Ingredients
- 6 cups chicken stock
- Pinch saffron or saffron powder
- 1 bay leaf
- 1 lemon, peeled in strips, plus 4 to 5 tablespoons juice
- 2 large eggs
- 2 large egg yolks
- Couple drops hot sauce
- Handful flat-leaf parsley, chopped
- Salt and pepper
- Pita chips, any brand or flavor
Directions
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.
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 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.
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By LadyInRed020560
Clinton, MA 01510
on December 09, 2009
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Whenever my daughter is feeling under the weather she asks for her Grammy's Albanian soup. It's comfort food.
I have tweaked her recipe it a bit adding a large clove of garlic and on more than one occasion adding Frank's Red Hot sauce to taste. Tempering the eggs is probably something that may take you a little practice. As for the lemon you need to taste this soup along the way because lemon, especially fresh lemon, can easily overpower this recipe if you don't taste along the way. It freezes well too.
We love this soup!
Heidi and Niccole
By j_enlow2001_5848603
Coral Springs, FL
on July 08, 2009
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I thought this soup had a wonderful flavor; I followed the recipe just the way it was. Next time, I will add some orzo to it to give it some texure. It was more like a broth unless I kept adding tons of pita chips. Great, easy recipe for a tasty soup!
By shals2005_7399228
chattanooga, TN
on June 18, 2009
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i loved the flavors in this soup .....it was so easy to make ..i didnt have fresh bay leaf so i used 2 dried leaves but non the less it turned out good.......will make this soup often
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