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Lemon egg chicken soup
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| Ingredients | |
| 2 tablespoons | butter |
| 1 medium | onion, chopped |
| 4 cups | parsley, (about 3 bunches) |
| 6 cups | vegetable |
| chicken stock, alternative | |
| Salt | |
| black pepper | |
| 4 | eggs |
| 1/3 cup | freshly squeezed lemon juice |
| 1/2 cup | heavy cream, optional |
| Sour cream for garnish, optional | |
Preparation
Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock. Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper.
Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.
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