Lunch

Lemon and Egg Soup is for Lunch.

Lemon and Egg Soup takes 10 minutes to prepare.

Lemon and Egg Soup takes 15 minutes to cook.

Lemon and Egg Soup makes 4 servings.

The ingredients for Lemon and Egg Soup are:

Chicken broth, 6 cups
saffron, pinch
bay leaf, 1
peel from 1 lemon
lemon juice, 5 tablespoons
large eggs, 2
whites of large eggs, 2
hot pepper sauce, 2 drops
fresh parsley, chopped 1 cup
salt & pepper to taste.

Here is how you make Lemon and Egg Soup:

Bring broth to a boil wih saffron, bay leaf, and lemon peel os one lemon. Turn off heat, cover and steep for 5 minutes, remove bay leaf and lemon peel.Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat os low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in chopped parsley and season with salt and pepper.

The nutritional information for Lemon and Egg Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 81.7

• Total Fat: 3.7 g
• Cholesterol: 100.5 mg
• Sodium: 1,612.6 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 2.2 g
• Protein: 6.8 g