Soup with Egg

Introduction

History

This recipe has been enjoyed for generations as a quick and easy way to add protein and flavor to a simple soup. The addition of lemon juice adds a refreshing twist to the dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to beat the egg and lemon juice together before adding the soup to ensure a smooth and creamy texture. Stir continuously while pouring the soup into the bowl to prevent the egg from curdling.

Serving Suggestions

Serve the soup with a side of boiled rice or crusty bread for a complete meal.

Cooking Techniques

Be sure to gradually pour the soup into the egg mixture while stirring continuously to prevent the egg from curdling.

Ingredient Substitutions

You can use vegetable broth instead of poultry soup for a vegetarian version of this dish.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with fresh herbs such as parsley or dill for a pop of color and flavor.

Pairing Recommendations

Pair this soup with a crisp green salad or a side of roasted vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 8g per serving

Vitamins and minerals

This dish is rich in vitamin C from the lemon juice and essential minerals from the poultry soup.

Alergens

This recipe contains eggs and poultry, which may be allergens for some individuals.

Summary

This soup with egg is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Soup with Egg is a delicious and nutritious dish that is easy to prepare and perfect for a light meal or starter. The combination of egg, lemon juice, and poultry soup creates a flavorful and comforting dish that is sure to please.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a chilly autumn day, and I was browsing through an old cookbook that my great-grandmother had passed down to me. As I flipped through the pages, a simple yet intriguing recipe caught my eye - Soup with Egg.

I had never heard of such a dish before, but something about it spoke to me. The ingredients were simple - broth, vegetables, and a single egg - but the method seemed to hold a certain magic. I could almost taste the rich broth and silky egg as I read through the instructions.

I had always been passionate about cooking, and over the years, I had collected recipes from various places and people. My own mother had taught me the basics, but it was the recipes I had gathered along the way that truly fueled my culinary creativity.

As I read through the Soup with Egg recipe, I couldn't help but think back to all the other recipes I had learned over the years. Each one held a special place in my heart, a memory of a moment shared with a loved one or a new skill acquired through trial and error.

I decided then and there that I would make Soup with Egg that very day. I gathered the ingredients - a flavorful broth made from scratch, fresh vegetables from my garden, and a farm-fresh egg - and set to work in my cozy kitchen.

As I chopped the vegetables and simmered the broth, I found myself lost in a familiar rhythm. Cooking had always been a form of meditation for me, a way to unwind and express my creativity. I felt a sense of calm wash over me as I stirred the pot and watched the ingredients come together to create something beautiful.

When it came time to add the egg to the soup, I hesitated for a moment. The recipe called for cracking the egg directly into the simmering broth and gently stirring until it formed delicate ribbons. It was a technique I had never tried before, but I trusted in the recipe and followed the instructions to the letter.

As the egg cooked and the soup began to take shape, I could hardly contain my excitement. The aroma that filled my kitchen was intoxicating, a blend of savory broth and fresh vegetables that made my mouth water. I knew then that I had stumbled upon something truly special.

When the soup was finally ready, I ladled it into a bowl and took a tentative sip. The flavors danced on my tongue, each spoonful a perfect balance of richness and simplicity. The egg had cooked to perfection, forming creamy swirls that added a unique texture to the dish.

I savored every last bite of that Soup with Egg, relishing in the warmth and comfort it brought me. As I sat at my kitchen table, content and satisfied, I knew that this recipe would become a staple in my culinary repertoire.

Over the years, I have made Soup with Egg countless times, each batch a little different from the last. I have added my own twists and variations, experimenting with different vegetables and seasonings to create new and exciting flavors.

But no matter how many times I make it, that first taste of Soup with Egg will always hold a special place in my heart. It was a recipe that captured my imagination and sparked my creativity, a dish that reminded me of the joy and comfort that cooking can bring.

And so, as I continue to gather recipes and learn new techniques, I will always cherish the memory of that chilly autumn day when I first discovered the magic of Soup with Egg. It is a recipe that has become a part of me, a reminder of the passion and love that I pour into every dish I create.

Categories

| Beef Recipes | Carrot Recipes | Celeriac Recipes | Chicken Recipes | Egg Recipes | Lemon Juice Recipes | Onion Recipes | Parsley Root Recipes | Rice Recipes | Romanian Recipes | Romanian Soups |

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