Bright Zesty Greek Lemon Fish Soup Recipe - All Food Board

Ingredients

• 1.4 litres low-sodium fish or vegetable stock
• 2 large eggs
• a half cup (120 ml) freshly squeezed lemon juice
• 1 medium yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 minced cloves of garlic
• 1 large bay leaf
• salt and pepper