1. Combine stock, lemon rind, thyme and parsley in a large sauce pan. Bring to boil and simmer for about 10 minutes. 2. Beat the eggs with the lemon juice. Let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture. 3. Add egg mixture to the stock and cook over medium-low heat, whisking constantly. You want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils. 4. When soup is hot pour through a mesh strainer into two bowls and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
