Egg and Lemon Soup with Ramps

5.0(143)

by David Tanis·published 2013-05-01

Dinner, Quick, Weeknight, Appetizer

Servings

(4–6)

Total time

10 min

Calories / serving

129 kcal

Ingredients (5)

serves

Instructions (3 steps)

01Put the broth in a soup pot and bring to a simmer. With a whisk, beat the eggs and lemon juice together in a medium bowl. Season to taste with salt and pepper.
02Ladle 2 cups of hot broth slowly into the egg mixture, whisking, to temper. Pour the tempered egg mixture back into the pot, whisk well, and turn the heat to low. Add the chopped ramps.
03Continue whisking over low heat until the soup is ever so slightly thickened. (Do not allow to simmer, or soup will curdle.) Ladle the soup into bowls and serve immediately.

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Rich recipe — supports nutrition-aware planning.