Lemon and Egg Soup Recipe

Lemon and Egg Soup Recipe

30 ml/2 tbsp olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stick, chopped
600 ml/1 pt/2.5 cups vegetable stock

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp water
Grated rind and juice of 2 lemons

3 egg yolks
Salt, freshly ground black pepper and sugar
15 ml/1 tbsp lemon grass or coriander (cilantro), chopped

Method:

Heat the oil in a saucepan and stir fry the vegetables without browning for 3 minutes. Add the stock and boil for 8 minutes. Puree in a blender or food processor. Reheat the soup to boiling point. Blend the cornflour with the water in a bowl, then whisk in the lemon rind and juice and the egg yolks. Pour approximately 2 ladlefuls of the hot soup into this mixture, stirring gently, then add the blended lemon mixture to the remaining soup. Bring to the boil and simmer for 4 minutes. Season to taste, ladle into warm bowls and sprinkle with lemon grass or coriander.