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Russian   -   Georgian Egg And Lemon Soup   adapted from Please to the Table

  • 2 Tablespoons Unsalted Butter
  • 1 Large Onion -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 1 Tablespoon All-Purpose Flour
  • 6 Cups Chicken Stock
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Ground Coriander
  • 1/8 Teaspoon Ground Fenugreek
  • 1/4 Teaspoon Crushed Red Pepper
  • 3 Large Egg Yolk
  • 1/4 Cup Lemon Juice
  • 4 Threads Saffron -- diluted in
  • 1 Tablespoon Warm Water
  • 1 Cup Cooked Chicken -- shredded
  • 2 Tablespoons Cilantro -- finely chopped
  • 2 Tablespoons Basil -- finely chopped
  • 2 Tablespoons Mint -- finely chopped
Directions Melt butter in soup pot. Add onions and garlic. Saute for 5 minutes. Sprinkle in the flour and cook for 1 minute. Bring stock to a boil in separate pan and stir into the onions. Bring to a low boil, then add salt, pepper, coriander, fenugreek and red pepper. Simmer for 5 minutes. Remove from heat. In a bowl, whisk egg yolks and lemon juice together. Gradually whisk in 1 cup hot stock until completely smooth. Stir egg mixture back into the soup. Add saffron and chicken. Return the soup to the heat and simmer gently, uncovered, without letting it boil, until soup thickens about 5 minutes. Serve garnished with fresh herbs.
Serves 6
Time to Make 0:00

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