Lemon Egg Drop Soup Recipes

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EGG LEMON SOUP



Egg Lemon Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons

Steps:

  • Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
  • Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
  • Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.

LEMON EGG DROP SOUP



Lemon Egg Drop Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 6

8 cups chicken broth
4 large eggs
2 lemons, juiced
1/4 teaspoon lemon pepper
1 tablespoon lemon zest
Grated Parmesan

Steps:

  • Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
  • Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

PEA, LEMON, AND EGG-DROP SOUP



Pea, Lemon, and Egg-Drop Soup image

A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 6

1 1/2 pounds fresh garden peas in pods
5 cups homemade chicken stock or 2 1/2 cups canned chicken broth plus 2 1/2 cups water
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
1/2 teaspoon finely grated fresh lemon zest plus 2 to 4 tablespoons lemon juice (from 1 to 2 lemons)
3/4 cup pea tendrils or snow pea sprouts

Steps:

  • Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
  • Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
  • Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.

EGG AND LEMON SOUP WITH RAMPS



Egg and Lemon Soup with Ramps image

Provided by David Tanis

Categories     dinner, quick, weekday, appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

5 cups homemade, well-seasoned chicken broth
4 large eggs, at room temperature
1/4 cup fresh-squeezed lemon juice
Salt and pepper
1 cup chopped ramps

Steps:

  • Put the broth in a soup pot and bring to a simmer. With a whisk, beat the eggs and lemon juice together in a medium bowl. Season to taste with salt and pepper.
  • Ladle 2 cups of hot broth slowly into the egg mixture, whisking, to temper. Pour the tempered egg mixture back into the pot, whisk well, and turn the heat to low. Add the chopped ramps.
  • Continue whisking over low heat until the soup is ever so slightly thickened. (Do not allow to simmer, or soup will curdle.) Ladle the soup into bowls and serve immediately.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 4 grams, TransFat 0 grams

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