Egg and Lemon Soup Recipe

soup bowls
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 Updated 06/08/2015

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A soup with an Oriental touch.


  • 4 medium carrots, peeled and chopped
  • 1 onion, medium sized, peeled and chopped
  • 2 tablespoons butter
  • 1 pint vegetable stock
  • 1 lemon
  • 1 bay leaf
  • 1/2 pint milk
  • 2 eggs
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Melt the butter in a large saucepan.
  2. Saute the carrots and onion until the onion becomes transparent.
  3. Add the stock, zest of the lemon and the bay leaf.
  4. Bring to the boil, reduce heat, cover and simmer for 25 minutes.
  5. Remove the bay leaf and take the saucepan off the heat.
  6. Stir in the milk.
  7. Blend in a blender, then return to the saucepan.
  8. Squeeze the juice from the lemon.
  9. Beat the eggs and lemon juice together and whisk them into the soup.
  10. Reheat very carefully to serving temperature.
  11. Do not allow to boil.
  12. Add seasoning to taste.

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 2 - 4 portions


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