Lemon-Egg Soup with Quinoa
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 87 mg
- Sodium
- 733 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 87 mg
- Sodium
- 733 mg
Ingredients
Directions
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- To the bowl of a food processor, add the red onion, jalapeno, and garlic cloves. Process until finely chopped.
- Heat a Dutch oven or large pot with a lid over medium heat. Add olive oil and the chopped vegetables with a little salt to draw out the moisture. Sweat these out for 4 to 5 minutes, until the red onion is translucent.
- Add the quinoa to the pot and toast for a minute or two, stirring frequently. Add the stock, bay leaf, and lemon peel and bring up to a boil. Lower to a simmer and simmer covered for 20 minutes, until the quinoa is fully cooked. Remove from the heat.
- In an electric mixer or in a bowl with a whisk, whisk the egg whites until they have tripled in volume and are foamy. Whisk egg yolks together. Fold or very gently whisk yolks and lemon juice into the beaten whites. Ladle some of the hot (not boiling) soup into the egg mixture, whisking at the same time. You want to bring the eggs up to temperature without scrambling, so continue to add ladlefuls of soup until the temperature of the egg mixture is the same as the soup. Add the egg mixture back into the soup and stir for a minute or two to incorporate and create an even, creamy texture. Taste and adjust seasoning.
- Serve immediately, sprinkled with the fresh herbs. I think cilantro is the most complementary herb here, but go with what you love best.
Cook’s Note
This soup is a fast one. If you so happen to have cooked quinoa on hand, this will take you less than 10 minutes and still be bright and flavorful. This soup actually tastes best the same day, but if you are making it ahead of time, it's best to add the eggs and lemon at the last minute for optimal flavor and texture. You can still reheat the soup--you just want to do it slowly (on low heat) to prevent the eggs from curdling.
