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.
Lemon egg drop soup
Tweaked from The New Enchanted Broccoli Forest
Yield: 3-5 servings
- 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
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.