In another bowl, mix the egg yolks and lemon juice together until combined ... Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg ...
I love this soup, which is tart, light and refreshing. It should be made with home-made chicken stock ... Whisk the egg yolks with the lemon juice. Add about 100ml of the hot stock to this ...
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With winter already making its presence felt, due to the low temperatures, the chef Rafail Pateras, in the context of the "World of Flavors" section, suggests an easy and very tasty fish soup.
Sephardic chicken soup with lemon and egg, or sopa de huevos y limon, is a traditional first course for breaking the Yom Kippur fast among Jews from Turkey, the Balkan states and the Greek port ...
You can freeze soup for up to three months. Make sure you allow a little space in the storage box as the liquid will expand when frozen. Use the carcass from a roast chicken to make a simple stock ...