Lemon and Egg Soup (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
1. Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.
2. 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 on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.
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