This is a version of a classic Greek / middle eastern recipe.
I’ve keto’d it up a wee bit.
It’s a really great, easy lunch for one.
Ingredients:
1 egg
Half lemon
Big chunk of butter (it’s up to you here as to how much you use - about 25g seems good to me)
Cup of broth - chicken or vegetable. (Use instant stock if you want)
Some grated parmesan.
Warm the stock in a saucepan and gently melt the butter.
Meanwhile, whisk the egg in a bowl large enough to handle having some stock poured in to it.
Squeeze some lemon juice and while whisking, incorporate into the egg.
Very carefully, while whisking, add the butter to the egg mixture.
Now, again very gently and gradually, pour some of the stock into the egg mixture, while continuing to whisk. You should have a nice, even mixture.
Now, gently add the egg mixture back to the remainder of the broth in the saucepan, while still continuing to whisk. Cook on a medium heat for a couple of minutes, still whisking, while the soup thickens a little. Add the parmesan and stir to incorporate while it melts.
Take it off the heat and you can add some cream if you want. It may need salt but that’s down to individual taste and how much your hand slipped with the parmesan.
I like to serve with a garnish of chopped chunks of avocado or bits of crispy fried bacon.
P.s.
I’ve made this recently with globe artichoke broth. I got a couple of globe artichokes in my veg delivery and they were, as always, more leaf than choke, so I ripped apart the cooked leaves and put them in a pan with water and half a lemon and simmered then for an hour with a lid on. I had a great tasting artichoke stock which made a brilliant back bone for this soup.
I may try the same thing with the straggly bits of leek leaves that are too ropey to use for cooking. I already keep those in my freezer for adding to stock pots.
I can see that being equally good.
