A big, restorative pot of Greek egg-lemon soup — silky, bright, and hearty thanks to the tortellini. I make this when someone I love is recovering from a cold.
Serves: 12
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 2 medium carrots, peeled and small diced
- 4 medium cloves garlic, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- 10 cups low-sodium vegetable broth
- 1½ teaspoon kosher salt
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice (zest the lemon first)
- ¼ cup fresh dill, finely chopped (plus sprigs for garnish)
- Zest of 1 medium lemon
- Freshly ground black pepper, to taste
- 2 packages cheese tortellini
Directions
- Heat a large stockpot or Dutch oven over medium heat. Add oil and butter. When the butter is melted, add the onion and carrots and cook 3–4 minutes until the onion is softened. Add garlic and rosemary; cook for another 30 seconds.
- Add the broth and salt and bring to a boil. Cook for 10 minutes. Add the tortellini and cook another 8–10 minutes until tender. Remove the pot from the heat.
- Meanwhile, whisk the eggs, egg yolks, and lemon juice together in a heatproof measuring cup until smooth.
- Slowly drizzle a ladle of the hot broth into the egg mixture while whisking constantly. Continue ladling in more broth while whisking until you’ve tempered in about 2 cups.
- Return the pot to the heat and stir in the tempered egg mixture. Cook over medium-low for 5 minutes, stirring constantly, until the soup thickens slightly. Stir in the dill and lemon zest. Adjust salt and lemon to taste.
- Serve garnished with lemon slices, freshly ground pepper, and dill sprigs.