Best 2 Lemon Egg Drop Soup Recipes

Lemon egg drop soup is a classic Chinese soup that is made with chicken broth, eggs, lemon juice, and a variety of other vegetables and herbs. It is a light and refreshing soup that is perfect for a quick and easy meal. The combination of lemon and egg gives the soup a unique and flavorful taste that is sure to please everyone. This article will provide a comprehensive guide to making the best lemon egg drop soup, including tips for choosing the right ingredients, preparing the soup, and serving it.

Here are our top 2 tried and tested recipes!

LEMON EGG DROP SOUP

Lemon Egg Drop Soup image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 6

Ingredients

8 cups chicken broth
4 large eggs
2 lemons, juiced
1/4 teaspoon lemon pepper
1 tablespoon lemon zest
Grated Parmesan

Steps:

Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

PEA, LEMON, AND EGG-DROP SOUP

Pea, Lemon, and Egg-Drop Soup image

A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 6

Ingredients

1 1/2 pounds fresh garden peas in pods
5 cups homemade chicken stock or 2 1/2 cups canned chicken broth plus 2 1/2 cups water
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
1/2 teaspoon finely grated fresh lemon zest plus 2 to 4 tablespoons lemon juice (from 1 to 2 lemons)
3/4 cup pea tendrils or snow pea sprouts

Steps:

Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.

Tips:

Use fresh lemon juice for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but be sure to use 100% lemon juice, not a lemon-lime blend.
Add the eggs slowly to the hot broth, stirring constantly. This will prevent the eggs from scrambling.
Season the soup to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or ginger.
Serve the soup immediately, garnished with fresh herbs, such as cilantro or chives.
Lemon egg drop soup can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the soup over medium heat until warmed through.

Conclusion:

Lemon egg drop soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken or vegetables. With its bright and tangy flavor, lemon egg drop soup is sure to become a family favorite.