Categories: soup
Ingredients
- 8 cups chicken broth
- 4 large eggs
- 2 lemons, juiced
- 1/4 teaspoon lemon pepper
- 1 tablespoon lemon zest
- Grated Parmesan
Directions
- Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don’t boil! Eggs will curdle.)
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Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.