Posted by kathryn in Eggs, Soups and Quick recipes

I’m in the middle of a three week egg-fest. My normal egg repertoire is limited: omelettes and frittatas. Plus I often add a poached or boiled egg to something, to bump up its protein content.

However, when you have three dozen eggs in the house, it’s time to try something new.

I found this recipe in an old, old cookery book that I hardly use anymore: Vegetarian Pasta by Marlena Spieler. It’s similar to the Greek egg-lemon soup called avolgemono. It took me about fifteen minutes.

The quantities I’ve given here would serve one hungry person as a main meal, or two people as an entree / light meal.

Cinnamon-scented egg, lemon & pasta soup

Adapted from Vegetarian Pasta by Marlena Spieler (HarperCollins, 1995). Serves 1 – 2

• 3 cups weak, low salt vegetable stock
• 2 garlic cloves, coarsely chopped
• 1 cinnamon stick
• 1 handful macaroni (c. 40g)
• 1.5 cups mixed vegetable, cut into small pieces (I used brocolli, green beans and zucchini)
• 2 eggs, lightly beaten
• Juice of 1 lemon

Cooking the soup: combine the stock, garlic, cinnamon stick and pasta in a saucepan. Bring to the boil and simmer gently for 5 minutes. Add the vegetables and continue simmering for another 5 minutes.

Adding the eggs: take the soup off the heat. Mix the beaten eggs with the lemon juice, then add a ladleful of the hot soup, whisking quickly so the eggs don’t scramble. Add another ladleful of soup and continue whisking.

Then, pour the egg and lemon mixture into the soup and return the pan to the heat. Cook for a further 3 – 4 minutes, stirring continuously, until the soup slightly thickens.

Serve immediately.

Nutrition information based on 1 serving

• Total kilojoules: 1,349kJ
• Protein: 19g
• Fat: 10.3g
• Saturated fat: 3g
• Carbohydrate: 34g
• Fibre: 6.5g
• Sodium: 231mg
• Number of vegetable serves: 3
• Other nutrients: potassium, beta-carotene, niacin, vitamin C, iron, folate, lutein

11 September, 2006