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Greek Egg and Lemon Soup




Source of Recipe


Internet


List of Ingredients




2 Qt (1.9 L) of a really good chicken consomme (flavored with a little fresh lemon thyme or lemon grass, and lemon zest), or clarified broth
3 egg yolks (you can use the whites to create your raft)
Juice of 2 lemons


Recipe



1. When consomme is done remove from fire.
2. Whisk egg yolks adding the lemon juice slowly.
3. Temper the egg yolk mixture with a ladle of the consomme.
4. Add the tempered yolk mixture to the consomme.
5. Return consomme to fire and heat (do not boil) until soup is creamy and just coats the spoon.
6. Add salt to taste.
7. Enjoy! Opa! A great appetizer/soup with a richness and that citrus tang that leaves the mouth ready for more Greek cuisine! Such a variety of flavors and textures..And a little Ouzo...Opa indeed!