Lemon-Garlic Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon ghee or olive oil
  • 1 tablespoon crushed and chopped fresh garlic
  • 6 cups good-quality shellfish stock (or mushroom or chicken stock)
  • 2 eggs
  • 1/3 to 1/2 cup fresh lemon juice
  • 1 tablespoon arrowroot powder
  • 1/4 teaspoon ground white pepper
  • chopped fresh cilantro or parsley, if desired
  1. In a 4-quart pot, heat the ghee over medium-high heat and saute the garlic for 1-2 minutes, or until just fragrant. Do not let the garlic brown.
  2. Reserve 1/2 cup of the stock to mix with the eggs. Pour the remaining 5 1/2 cups of stock into the pot with the garlic. Let the mixture come to a simmer.
  3. In a small bowl, whisk together the eggs, lemon juice, arrowroot, white pepper, and half of a cup of reserved stock. Pour the mixture into the simmering stock and stir until it all thickens--this will only take a few minutes.
  4. Serve the soup hot, sprinkled with fresh cilantro or parsley.
Recipe by Seasonal & Savory at http://www.seasonalandsavory.com/2014/01/january-comfort-food-lemon-garlic-soup.html