Best Lemony Parsley And Egg Soup Recipes

LEMONY PARSLEY-AND-EGG SOUP

Lemony Parsley-and-Egg Soup image

Provided by Mark Bittman

Categories easy, quick, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
4 cups parsley (about 3 bunches)
6 cups vegetable or chicken stock
Salt
black pepper
4 eggs
1/3 cup freshly squeezed lemon juice
1/2 cup heavy cream, optional
Sour cream for garnish, optional

Steps:

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.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1173 milligrams, Sugar 8 grams, TransFat 0 grams

LEMONY PARSLEY-AND-EGG SOUP

LEMONY PARSLEY-AND-EGG SOUP image

Categories Soup/Stew Herb Appetizer

Yield 4 people

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 medium onion, chopped
4 cups parsley (about 3 bunches)
6 cups vegetable or chicken stock
Salt and black pepper
4 eggs
1/3 cup freshly squeezed lemon juice
1/2 cup heavy cream, optional
Sour cream for garnish, optional.

Steps:

1. 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. 2. 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. 3. 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.