Herbed Avgolemono (lemon-egg Soup)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
• 1 tablespoon lemon rind, finely grated
• 1 fresh thyme sprig
• 1 fresh parsley sprig
• 2 eggs
• 2 tablespoons lemon juice
• salt and pepper (optional, and to taste)

Recipe

• 1 combine stock, lemon rind, thyme and parsley in a large sauce pan. bring to boil and simmer for about 10 minutes.
• 2 beat the eggs with the lemon juice. let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture.
• 3 add egg mixture to the stock and cook over medium-low heat, whisking constantly. you want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils.
• 4 when soup is hot pour through a mesh strainer into two bowls and serve immediately.