Prep 5 mins
Cook 20 mins
This is a very light and comforting soup. Great for sipping on winter days. I recommend using fresh, whole herbs because it really does wonders for the flavor, and they are easy to strain out at the end. The trickiest part is heating the soup without letting it boil after adding the egg. My recommendation is to keep a mesh strainer on hand so that you can remove any egg solids that do develop from the final product.
- 2 1⁄2 cups chicken stock or 2 1⁄2 cups vegetable stock
- 1 tablespoon lemon rind, finely grated
- 1 fresh thyme sprig
- 1 fresh parsley sprig
- 2 eggs
- 2 tablespoons lemon juice
- salt and pepper (optional, and to taste)
- Combine stock, lemon rind, thyme and parsley in a large sauce pan. Bring to boil and simmer for about 10 minutes.
- Beat the eggs with the lemon juice. Let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture.
- Add egg mixture to the stock and cook over medium-low heat, whisking constantly. You want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils.
- When soup is hot pour through a mesh strainer into two bowls and serve immediately.