This is a clear-out-the-fridge recipe, but the tempering means it does not taste like one. Egg and lemon tie vegetables that would otherwise sit apart into a single flavour. Cutting them all to the same size matters; different sizes leave some collapsed and others raw.
Ingredients
For the soup
For the egg-lemon thickening
Method
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Fry the onion
Soften the onion in butter for 4 minutes.
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Add the firm vegetables
Add the carrot, potato and celery and cook for 3 minutes, then pour in the hot water.
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Simmer
After fifteen minutes, add the courgette and peas and cook for 5 minutes more.
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Make the tempering mixture
Whisk the egg yolk, lemon juice and flour. Warm it by slowly adding ladles of hot liquid from the pan.
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Combine
Pour the mixture into the pan, stirring, and add the salt. Bring it to the point of boiling and turn off the heat; boil it and the egg will split.
Tips
- Do not add the courgette at the start; cooked for twenty minutes it collapses and clouds the soup.
- Do not let the soup boil hard after the tempering, a gentle bubble is enough.
- Whatever you have can go in, but cabbage and cauliflower throw off the balance with their smell. Leave those for their own soups.
Nutrition
Values are per serving and approximate.