Lemon Soup with Chicken and Israeli Couscous
Description
Celebrate spring and summer with this beautiful, delicious soup that is like sunshine in a bowl. It's super lemony, light but still hearty. It's silky and creamy without cream as an ingredient. The couscous has an al dente texture that doesn't get soggy i
Ingredients
4 c. chicken stock/broth
2 c. water
6 large egg yolks
1/3 c. fresh squeezed lemon juice
3 c. shredded chicken (rotisserie chicken is great)
2 c. cooked Israeli couscous (measure AFTER cooking)
salt, to taste
freshly ground black pepper, to taste
Garnish:
sprigs of mint
lemon wedges
Directions
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Heat water and stock/broth to a boil in a large pot.
Whisk egg yolks in a bowl.
Slowly drizzle 1 c. hot stock into the egg yolks, while continuously whisking to 'temper' the eggs so they won't scramble when mixed with the hot soup.
With heat lowered to medium, slowly whisk eggs into the soup in the pot, whisking/stirring continually. Cook over medium about 5 minutes, stirring continually.
Add chicken, lemon juice, and couscous; stir to heat through. Salt to taste.
Serve with a sprig of mint, black pepper and with lemon wedges on the side if an extra burst of lemon flavor is desired.
4-6 servings.