Egg-Lemon Soup is my go-to soup when I’m not feeling well.
It’s more interesting than most chicken noodle soups and if you’re making your own, much quicker.
Egg-lemon soup also has the advantage that you know exactly what’s in it (all five ingredients), unlike canned soups.
So, I pull out that classic from the 1980’s The Silver Palate Cookbook (still available if you never got a copy) and have soup in 30 minutes. Makes 6 cups.
Greek Egg-Lemon Soup:
- 6 cups chicken broth
- 1/2 cup long grain rice
- 3 egg yolks
- 1/4 cup lemon juice or more to taste
- salt and white pepper to taste
Pour the broth into a pot, and bring it to a boil.
Add the rice, reduce to a simmer and cover. Cook for about 25 minutes until the rice is just tender.
While the rice is cooking, whisk the egg yolks and the lemon juice together in a small bowl until well combined.
When the rice is done, remove soup from the heat, and slowly ladle 2 cups of hot broth into the lemon/egg mixture. Whisk to combine, and pour back into the pot. Stir.
Return the soup to medium heat, and cook until soup is just steaming. Do not let it reach a boil. Season to taste. Serve and enjoy!
As I said in the intro, it’s my go-to when I’m sick. You’ve usually got all the ingredients on hand, it’s easy and tastes great!
I often leave the pepper out, but if you’re going to use it, try to use white pepper, it just looks better.
If you have a roast chicken on hand, some chicken diced up would add protein. You often see this made with little lamb meatballs, but that’s beyond my pay-grade when I’m sick.
And if this doesn’t work, there’s always albondigas.
What’s your go-to cold remedy?