Meatless Monday #2: Lemon Egg Soup
February 27, 2012
This is one of the easiest and delicious soups you can make. This lemon flavored soup is a balanced meal in a soup pot because it includes nature’s near perfect food, eggs. Add fresh or frozen spinach or peas and some tiny pasta noodles and you will have a complete meal.
Lemon Flavored Egg Soup
Serves 6 to 8
2 quarts homemade chicken stock or low sodium store ready.
3 large eggs
2 tablespoons fresh minced parsley
1 cup cleaned spinach, stemmed and torn into small pieces
1 cup cooked soup pasta such as orzo, elbow or ditalini
3 tablespoons fresh lemon juice
Grated Parmigiano Reggiano cheese for sprinkling
Pour the soup into a soup pot and bring to just under the boil. While waiting, whisk three eggs together in a bowl and then whisk into the soup. Add 2 tablespoons minced fresh parsley and salt to taste. Bring to a boil, then lower heat to medium and allow to cook for 5 minutes. Add the spinach, cover and cook for 2 minutes. Stir in the lemon juice and the cooked soup noodles.
Sprinkle cheese on top. Serve hot.