Chicken Soup with Leeks and Lemon: Difference between revisions
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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 | ||
* 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) | ||
Latest revision as of 17:19, 26 March 2017
276 Calories/ 5 servings
Modified from: https://cooking.nytimes.com/recipes/1013607-chicken-soup-with-leeks-and-lemon
- 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
- 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.