Egg lemon soup is one of my all time favorite soups. I order it every time we go out for Greek food, which is one of my favorite cuisines. I decided to give it a try at home, I was pretty happy with the results but mine came out a bit thicker than what I am used to. Maybe you have an egg lemon soup recipe that you enjoy? Feel free to share here on the site! Here is the one that I came up with:
- bunch of Springdell carrots, chopped
- 1-2 cloves of Springdell garlic
- 1/2 cup of arborio rice
- 4 cups of chicken stock (next time I would use 5-6 cups)
- 3 eggs
- juice from 1-2 lemons to taste
Start with the Springdell carrots and garlic with some olive oil in a thick botomed soup pot.
This garlic I picked up at the farm stand is beautiful! The cloves were so huge that I only needed to use one for this soup.
These guys needed some cleaning up but a wash and chop and they are good to go.
Let that cook for 3-4 minutes until the carrots are tender and the garlic is flavorful.
In goes the rice and the chicken stock, cover and let it cook for 15-20 minutes or until the rice is cooked.
While the rice is cooking you can juice a lemon (you may choose to add more lemon juice after, to get it to your taste). Crack three of your Springdell eggs into the lemon juice and mix to combine.
Next, you need to take a ladle full of soup and add it to the egg mixture, while whisking. This brings the egg temperature up slowly so you don’t cook the eggs. The eggs instead become a thickener for the soup.
You will quickly see the soup thickening.
Give the soup a taste, add slat, pepper, and possibly more lemon juice to your liking. Spoon into bowls and enjoy!
