What started as a brief mention of an idea on my IG story, led to tons of DMs begging me to make it a reality. Even weeks later, I received messages with ideas of how it could work, asking if I had made it yet, etc, etc.
So I figured I better get on this before soup season comes to an end. And, to my surprise, I nailed the recipe on my first test of it. I’m sure I’m not the first to have come up with something like this, (jess filippo from @mykitchencupboard made a similar one which inspired the method for mine!) but I am extremely proud of this and I cannot wait for you to try it.
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This soup incorporates eggs by using the same method as is used in Greek avgolemono, where the eggs are whisked and then tempered with hot broth. This warms the eggs temperature so they aren’t “shocked” when added to the hot soup. Once the eggs are warm to the touch, they can be whisked into the soup and even gently simmered to be used as a thickening agent.
the full recipe:
