By Sydney Mike on June 10, 2009
Photo by breezermom
Photo by breezermom
"This recipe comes from the 2005 cookbook, The Best Recipes in the World."
Serving Size: 1 (129 g)
Servings Per Recipe: 4
"This was very thick and creamy, but I'm afraid that maybe I'm just not fond of lemon in soup. But it did look very nice and I did keep the heat low, so my eggs didn't scramble. I was a little worried that the egg really didn't have a chance to cook....I've had some unpleasant experiences with raw eggs, and didn't want to experience the unpleasantness again! But I resisted the urge to overheat, and my soup remained "unscrambled" and very smooth in texture."
"Delish! I really liked this and it was easy to make and healthy, which is a bonus! I didn't use the tomato and I didn't miss it. I did let it get a little hot and the egg got a little scrambled, but I still loved the flavour. I also halved the recipe. The lemon flavour is awesome! Made for Gimme 5. Thanks Sydney Mike! :)"
"OMG! This is the recipe that makes me so grateful for finding this site! I follow it as written except for the tomatoes, which I didn't use. Because I was going to give some to my 9 month old too ,I left it a little longer on the lowest and it still didn't curdle. So creamy ( i like thick soups).Between me and the little one, half is gone already. My husband is away now,but was drooling over the phone - he loves this soup. Thank you so much and I'll be making this a lot!"
"I'm a fan of this soup, and mine came out well. Note that if you use orzo, you should probably add it to the soup in the last few minutes of cooking, not for an entire 20 minutes. Because I didn't think of this, and because I have a fear of undercooked eggs, this came out quite thick. Otherwise it was good. I also used the tomato. Thanks Syd!"
"A wonderful and unique soup! I used the orzo option, included the tomato, and omitted the salt (personal preference). Thanks for sharing!"