LEMONY PARSLEY-AND-EGG SOUP
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock.
- Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper.
- Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1173 milligrams, Sugar 8 grams, TransFat 0 grams
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Osama bibi Osama
[email protected]This is a great soup to make ahead of time. It reheats well and it's even better the next day.
Brilliant Sebalo
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Ronny Kilepa
[email protected]This soup is a great way to get your kids to eat their vegetables.
Hale family
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious.
Yohanes Frezer
[email protected]This soup is a great way to warm up on a cold day.
Mykaylah Isom
[email protected]I'm not a big fan of parsley, but I still really enjoyed this soup. The lemon and eggs are a great combination.
arman hossain
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
donato fan
[email protected]The soup was a bit too lemony for my taste, but I added a little more salt and pepper and it was perfect.
Khani Hilal
[email protected]This soup is a great way to use up leftover eggs and parsley.
Rayhan Meazi
[email protected]I tried this recipe last night and it was a hit with my family! The soup was so easy to make and the flavors were amazing.
CJ Alexander
[email protected]This soup is a delightful burst of flavor! The combination of lemon, parsley, and eggs creates a light and refreshing broth that is perfect for a quick and easy meal.