Lemon and Egg Soup Recipe

Name: Lemon and Egg Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

744

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups chicken stock, Pinch saffron or saffron powder, 1 bay leaf, 1 lemon, peeled in strips, plus 4 to 5 tablespoons juice, and more.

Yes, Lemon and Egg Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon and Egg Soup

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