Soup with the Simons: Lemon Egg Drop
By Tali Simon | January 10, 2012
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.
Ingredients 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.
Tweaked from The New Enchanted Broccoli Forest
Yield: 3-5 servings
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