Creamy Lemon Egg Drop Soup

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These cool spring nights sometimes call for a warm, comforting soup. My Creamy Lemon Egg Drop soup is a twist on the classic Chinese take out recipe. It’s surprisingly hearty and oh so filling. It’s easy to make and quicker that calling out for delivery. Serve with a simple side salad and enjoy sitting outside on your deck, one a cool spring evening.

Ingredients:Creamy Lemon Egg Drop Soup

  • 3 cups chicken broth
  • ½ cup rice
  • 3 egg yolks
  • 1 lemon, zested and juiced
  • 1 tbsp soy sauce
  • 1 carrot, sliced
  • 1 bell pepper (red, yellow or orange), sliced
  • 1 green onion, finely chopped
  • salt and pepper

Directions:

Bring chicken broth to a summer in a large pot. Add in lemon zest, rice, carrots and pepper. Cook until rice is tender, about 20 minutes. In a prep bowl, beat the egg yolks. Whisk in about ¼ cup of the soup into the eggs. This will temper the eggs and allow them to come to the same temperature as the soup, preventing the eggs from scrambling. Slowly add the egg mixture to the soup, constantly whisking. The soup will become thick and creamy. Continue to cook until the soup reaches 160 degrees, about 5 minutes (constantly whisking). Add in the lemon juice and soy sauce, stir to combine. Taste for seasoning and salt and pepper, if needed. Serve soup garnished with green onions and slices of raw bell pepper. Enjoy!

 

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