When our souls crave spoonfuls of soothing soup, it’s the perfect opportunity to enjoy a comforting bowl any time of year.
The beauty of soup is that it’s a fantastic way to use up ingredients in your kitchen that are on the decline. For this recipe, the inspiration was a bunch of parsley, as some of the leaves were starting to turn yellow. I recalled a soup recipe I made years ago with just parsley and garlic, so I started with those two ingredients and added lemon and an egg.
For this recipe, the inspiration was a bunch of parsley, as some of the leaves were starting to turn yellow. I recalled a soup recipe I made years ago with just parsley and garlic, so I started with those two ingredients and added lemon and an egg.
The lemon zest and juice add a vibrant, bright flavour, and combined with the parsley, provide a valuable boost of Vitamin C for your immune system. The soft-boiled egg adds a hit of protein and a silky finish to the soup. I prefer to soft-boil the egg and slice it into two halves of gooey goodness, but you can also poach it.
Chicken stock adds another elevation of flavour and health benefits, especially if it’s homemade or a store-bought version with no additives. The stock I used in this recipe came from our Homemade Chicken Stock with a Pressure Cooker recipe. Sometimes I’ll just heat a jar of this stock, add salt, and enjoy it for a lighter supper.
A Note of Gratitude
I want to express my gratitude to all the visitors to this blog from around the world. My husband, Ralph, and I started this blog because we’re passionate about eating well, seasonally, and with ingredients sourced from local farmers. We wanted to share this passion with our children and others through recipes and short anecdotes about their origins.
We hope these recipes inspire you to nourish both your body and your soul.
Zesty Lemon Parsley Soup with a Soft-Boiled Egg
Ingredients
Method
- Place the garlic clove in a small pot of water and boil for 5 minutes. Keep the water at a rolling boil to soft-boil the egg (step 4).
- Add the parsley, boiled garlic clove, and chicken stock to a hand blender cup (or regular blender) and blend until the parsley is finely chopped and well combined.
- Transfer the blended soup to a medium-sized saucepan and bring to a gentle simmer. Taste and add salt to your preference.
- Meanwhile, soft-boil the egg. (Timing will vary depending on the size of the egg; for large eggs, boil for about 6.5 minutes.) Once done, run the egg under cold water to stop the cooking.
- Stir the lemon zest and juice into the soup. Feel free to use less or more than I suggested, based on your preference for lemons.
- Peel the egg, slice it in half, and gently place both halves on top of the soup before serving.