Chicken Soup with Leeks and Lemon - Revision history

Amheal01 at 22:19, 26 March 2017

2017-03-26T22:19:26Z

← Older revision		Revision as of 18:19, 26 March 2017
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	Modified from: https://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon		Modified from: https://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon

	* 2 quarts chicken or turkey stock, preferably homemade		* 2 quarts chicken or turkey stock, preferably homemade (+2cups water with 2 tsp bouillon, could probably do more)
	* 1 pound leeks, white and light green parts only, cleaned and sliced thin		* 1 pound leeks, white and light green parts only, cleaned and sliced thin
	* ⅔ cup rice or coarse bulgur (to taste)		* ⅔ cup rice or coarse bulgur (to taste)

Amheal01 at 02:40, 10 March 2017

2017-03-10T02:40:36Z

← Older revision		Revision as of 22:40, 9 March 2017
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			276 Calories/ 5 servings

	Modified from: https://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon		Modified from: https://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon

Amheal01: Created page with "Modified from: https://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon * 2 quarts chicken or turkey stock, preferably homemade * 1 pound leeks, white an..."

2017-03-10T02:40:07Z

Created page with "Modified from: https://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon * 2 quarts chicken or turkey stock, preferably homemade * 1 pound leeks, white an..."

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Modified from: https://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon

* 2 quarts chicken or turkey stock, preferably homemade
* 1 pound leeks, white and light green parts only, cleaned and sliced thin
* ⅔ cup rice or coarse bulgur (to taste)
* 1 bunch of kale
* 4 large eggs, at room temperature
* Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
* Salt to taste
* Freshly ground pepper

# Combine the stock, leeks and kale, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
# Beat together the eggs and lemon juice until frothy in a medium bowl.
# Just before serving, making sure that the broth isn’t boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.