Interested in trying a soup like none you’ve had before?
This is your man.
I usually go for thick vegetable soups. You know, the ones with nice fat pieces of sweet potato or squash that I can chomp down on. This soup is about as different from that as they come, but I like it anyway.
Lemon egg drop soup relies on fresh ingredients: Freshly squeezed lemon juice and minced fresh mint leaves (the mint may be “just” a garnish, but it’s an important player). Checking fresh herbs in Israel is relatively simple, and I love a good reason to do it.
Although the fresh ingredients are where this soup is at, the base comes from something we all know and love: leftovers! You can use leftover cooked rice or barely, any type lying around waiting to be used.
This light, lemony soup is great for a change of pace. Everyone and her mother makes chicken soup. But you can bring lemon egg drop soup to the table instead.
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Lemon egg drop soup
Tweaked from The New Enchanted Broccoli Forest
Yield: 3-5 servings
Ingredients
- 1½ cups cooked rice or barley
- 1 Tbsp butter or oil
- 3 cups chopped onion
- 1½ tsp salt
- 1/3 to ½ cup fresh lemon juice
- 4 cups water
- 2 eggs, beaten
- freshly ground black pepper, to taste
- a few Tbsp fresh mint leaves, minced
Directions
1. Heat butter/oil in a large soup pot and saute onions with a pinch of the salt until very soft.
2. Add lemon juice and water. Bring to a quiet boil, then add cooked rice or barley.
3. Drizzle in the beaten egg while stirring the soup. Add black pepper and turn heat to low for a few minutes until everything is heated through.
4. Serve hot or warm, topped with fresh mint.
