Soup Recipes > Greek Lemon Soup
2 tablespoons fine semolina
2 egg yolks
juice 1 lemon
seasoning
(see measure conversions for more information)
- Add the semolina and stir.
- Allow to simmer until the semolina is cooked.
- Whisk the egg yolks with the lemon juice in a basin.
- Remove the soup from the heat.
- Add about a 1/4 pint of the hot soup to the egg and lemon mixture and whisk vigorously.
- Pour the egg, lemon and soup mixture back into rest of the soup.
- Allow to simmer but not boil or the soup will curdle.
- Season to taste with salt and pepper.
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How to make Greek lemon soup:
A traditional lemon flavoured soup from Greece. The trick with this recipe is to add the eggs without curdling them by pouring a little of the hot stock into the eggs first.Ingredients
2 pints chicken stock2 tablespoons fine semolina
2 egg yolks
juice 1 lemon
seasoning
(see measure conversions for more information)
Method
- Heat the stock to boiling point.- Add the semolina and stir.
- Allow to simmer until the semolina is cooked.
- Whisk the egg yolks with the lemon juice in a basin.
- Remove the soup from the heat.
- Add about a 1/4 pint of the hot soup to the egg and lemon mixture and whisk vigorously.
- Pour the egg, lemon and soup mixture back into rest of the soup.
- Allow to simmer but not boil or the soup will curdle.
- Season to taste with salt and pepper.
If you have a question or comment relevant to this page, then please post it below.
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