Egg and Lemon Soup with Ramps

1. 1

   Put the broth in a soup pot and bring to a simmer.

2. 2

   With a whisk, beat the eggs and lemon juice together in a medium bowl.

3. 3

   Season to taste with salt and pepper.

4. 4

   Ladle 2 cups of hot broth slowly into the egg mixture, whisking, to temper.

5. 5

   Pour the tempered egg mixture back into the pot, whisk well, and turn the heat to low.

6. 6

   Add the chopped ramps.

7. 7

   Continue whisking over low heat until the soup is ever so slightly thickened.

8. 8

   (Do not allow to simmer, or soup will curdle.)

9. 9

   Ladle the soup into bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.