- Type of Dish
- Diet type
- Cuisine
- recipe source
- Ingredients
1-1/2 cup stock from cooked vegetables
1 cup chicken stock
2 eggs
juice of 2 lemons
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Reduce stock by about 1/2 cup (about 10 minutes) and keep warm.
In a bowl, beat the eggs until light and foamy, about 3 minutes. Beating continuously, gradually add the lemon juice, then the hot stock. When all the stock has been added, pour the contents into a saucepan and heat very gently until it coats the back of a spoon and thickens slightly, 2-4 minutes. Don’t let it boil or it will curdle.
- Notes