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Lemony Egg Soup with Peas

Scott Phillips

Servings: 4 as a first course

Adding lemon and egg to broth—like in the Greek soup avgolemono—makes it velvety. Peas lend a sweet, springy flavor.


  • 1 Tbs. unsalted butter
  • 1 tsp. finely chopped shallot
  • 1 quart lower-salt chicken broth
  • 3 Tbs. fresh lemon juice
  • 2 large eggs
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely grated Parmigiano-Reggiano
  • 2 cups thawed frozen peas

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 105
  • Sodium (mg): 340
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 13


  • In a 3-quart saucepan, melt the butter over medium heat. Add the shallot and cook, stirring, until tender, about 2 minutes. Add the chicken broth and lemon juice; bring to a gentle simmer. Meanwhile, whisk the eggs with 1/2 tsp. salt and 1/4 tsp. pepper. Reduce the heat to medium low, and slowly whisk in the eggs. Add the Parmigiano, season to taste with salt and pepper, and divide among 4 soup bowls. Divide the peas among the bowls and serve.


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