When you first see the recipe for this soup, you may think it sounds weird. After all, egg yolks aren’t exactly a typical ingredient in soup.
And let me assure you the resulting soup isn’t ‘eggy’ tasting at all. Rather, the acidic lemon cuts through the rich yolks and savory broth, making for a perfectly balanced, and perfectly creamy soup.
It’s not a soup that cries out for a lot of stuff either. In fact, the watercress on top was just an afterthought here (we had some left over from a shoot earlier in the week), but I thought the radish-like spiciness was the perfect complement to the creamy yellow base.
We preferred the slightly sweeter Meyer lemon in this recipe; when we made it with regular lemon the result was slightly metallic tasting, almost too tart to be enjoyable. So if you do use regular lemon, unless you are a die-hard lemon lover, you may want to reduce the lemon juice just a squidge.
Yield: 4 servings
Total Time: 30 minutes
Recipe from Real Simple.