Soups and Stews Phase 1 - Greek Egg and Lemon Soup

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a broad abroad
08-22-2004, 02:06 PM
With the Olympics going on this week in Athens, Greece I was inspired to try this tasty soup. The original recipe calls for rice but I omitted it to make it SB friendly.


6 cups chicken or fish stock
2 eggs, separated
1/2 cup lemon juice

1. Bring the stock to a boil in a large pot. Put about 2 cups aside to cool.

2. Beat the egg whites in a small dry mixing bowl until soft peaks form. Add the yolks and beat until combined. Gradually pour the lemon juice, then the 2 c. stock into the egg mixture, beating constantly. Pour this quickly into the large pot of stock; stir through and serve.

(cookbook note: Assemble ingredients and utensils beforehand, work quickly and serve immediately as this soup does not reheat well.)

11-17-2004, 10:08 AM
I have always made this by also making your own chicken stock using chicken breasts. Then shred the chicken and add it to the soup. My family also loves lots of lemon juice (5-6 lemons for a large pot of soup).