Lemony Parsley-and-Egg Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 1medium onion, chopped
- 4cups parsley (about 3 bunches)
- 6cups vegetable or chicken stock
- Salt
- black pepper
- 4eggs
- ⅓cup freshly squeezed lemon juice
- ½cup heavy cream, optional
- Sour cream for garnish, optional
Nutritional analysis per serving (4 servings)
379 calories; 25 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 17 grams protein; 1242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock.
- Step 2
Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper.
- Step 3
Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you’re using it, or serve garnished with a dollop of sour cream, if you like.
Private Notes
Comments
This was a quick and easy success. I used Italian flat parsley. Have been using Lawry's Black Lemon Pepper w/ lemon zest for years, so I added 1 teaspoon. Did not use the cream. I appreciate the simplicity and the flavors.
Thank you.
They're cooked from the heat of the soup. Easier method: beat the eggs and lemon juice together (preferably in a liquid measuring cup with a spout), then stir the soup and slowly pour the eggs in, keeping the soup moving as you pour. The eggs will only need about a minute to cook when all ini and the consistency will be fine, like egg drop soup. It's critical to keep the liquid moving in a circular direction or you'll end up with scrambled eggs (edible but unpleasant).
What a scrumptious way to use an abundance of parsley! Increased the parsley to 6 cups, eye-balled the amount of additional chicken broth, increased the lemon juice to 1/2 c , and added just a few tablespoons of heavy cream. I took the advice of @Katherine and beat the lemon juice and egg together before adding it to the soup with the immersion blender running. Five stars!
I could be nuts but a drizzle of chili oil on top is delicious.
I used 2 big bunches of curly parsley (leaves only), and didn’t add cream. It was terrific. Lemony and fresh. I’ll make it again