LEMONY PARSLEY-AND-EGG SOUP
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock.
- Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper.
- Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1173 milligrams, Sugar 8 grams, TransFat 0 grams
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Gigi loewenstein
[email protected]This is the best egg soup I've ever had!
Mr Farhan
[email protected]This soup is a great way to get your daily dose of vegetables.
Isac Highlights
[email protected]This is a delicious and healthy soup. I love the bright flavor of the lemon and parsley.
Njabulo Msimango
[email protected]I made this soup for my sick husband and he loved it! It's a great comfort food.
Malik Salman Salman
[email protected]This soup is a great way to use up leftover chicken or turkey. I also like to add some chopped fresh herbs, like dill or chives.
Accelerated Success Consulting
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a delicious and satisfying soup.
Uk Uk
[email protected]This soup is so easy to make, and it's a great way to get your kids to eat their vegetables.
MD Tauhidul islam
[email protected]I'm not usually a fan of egg soup, but this recipe changed my mind. The lemon and parsley really make all the difference.
Diane Sheldon
[email protected]This is a great recipe for using up leftover eggs. I always have a few hard-boiled eggs in the fridge, and this is a delicious way to use them up.
Melange Hospitality
[email protected]I made this soup for a brunch party and it was a huge hit! Everyone loved the unique flavor combination.
MD Khan Khan45678
[email protected]This soup is like a warm hug on a cold day. The lemon and parsley add a brightness that cuts through the richness of the eggs, and the result is a soup that is both comforting and refreshing.