On Egg Lemon Soup (Recipe)
Food waste is considered a pretty grave sin in my family, so I make sure that before trips, I am strategic about using up ingredients. Two days before a trip, we were on schedule to have a pretty empty refrigerator, when I find comfort in finding that jar of condiment I didn’t realize I still had. Then I was told we would be hosting some guests that night (and one of them being vegetarian). On the menu initially was homemade naan to use up the fresh yeast and scrambled eggs. I had to come up with something else. Challenge accepted! Egg Lemon Soup (vegetarian version)
- Pour 6.5 to 7 cups of vegetarian stock (or 3 bouillons of vegetarian stock cubes dissolved in water) into a pot and start boiling with 2 bay leaves and 1/2 cup of uncooked long grain rice (or if you already have plain left over rice, add the cooked rice at the end with the egg mixture). Press 6 garlic cloves and add to the pot.
- Turn off heat, once it’s boiling. In a small bowl, separate 3 eggs, so you have 3 yolks. While stirring, pour a ladle of the hot broth into the bowl with the yokes (so the eggs don’t cook into a solid mess). Add another to temper the egg yolks. Then grate a lemon to get some lemon zest, and juice it to get about 1/3 cup of lemon juice. Add them into the yolk bowl, then pour it back into the large pot, while stirring.
- Turn the heat back on (add cooked rice now, if you didn’t add uncooked rice in Step 1) to heat the soup through, adjust for flavor (salt and freshly ground black pepper). Serve immediately!
- Variation A: you can serve it cold (though you might want to make the flavors stronger); Variation B: add left over shredded oven-roast chicken.
Together with the mediterranean dips they brought (hummus and baba ganoush) and marinated carrots in the refrigerator, it made for a fantastic feast, and still on track to clear the refrigerator!
Photo: Egg lemon soup in a small coffee cup, with homemade naan, spiced marinated carrots, hummus, baba ganoush and red kidney bean salad