Lemon soup

This was inspired by a Greek rice soup.


Broth, 2 cups
Egg, 1 large
Lemon, 1/2 medium


Heat the broth. Separate the egg, putting the yolk into a cup. Add a couple tablespoons of the warm broth to the egg yolk and mix. Then pour the yolk mixture into the pan of broth. Add the juice of a lemon half. Stir and serve. Makes two servings.

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