Egg-Lemon Soup from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman
Truly one of the great delights of Eastern Mediterranean cooking, always refreshing and comforting. For an easier version, try Simplest Egg-Lemon Soup (or the L
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 5 cups chicken or vegetable stock, preferably homemade
- ½ cup long-grain rice or orzo
- 1 carrot, thinly sliced
- 1 celery stalk, minced
- Salt and black pepper to taste
- 1 cup chopped tomato, optional
- 2 eggs
- 1 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice, or more to taste
- Minced fresh dill or parsley leaves for garnish
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