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Lemon Soup

Reviewed: Jan. 4, 2010
I have been buying a soup exactly like this and was unable to fully replicate it - but whisking the egg whites first then adding the yolk and lemon did the trick! I absolutely love this soup, it sounds unusual but it is deliciously addicting and yet sosimple. I also added a little fresh parsley. I make a batch and keep it in the fridge for the week - I would not recommend freezing it as the egg seperates when you defrost and/or re-heat it.
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