The Editors
Yield
8 servings
Category
Course
Credit
Cora LaRochelle Auburn Group of Worcester County Extension S
Ingredients
5 cups chicken broth
1 pound zucchini (4 small), thinly sliced
1 large potato, thinly sliced
1 large onion, thinly sliced
3 eggs
2 tablespoons lemon juice
salt and pepper to taste
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Make sure broth is not boiling or super hot when you begin to temper the eggs and have the eggs at room temperature. I remove the broth mix from the stove to cool down a bit before adding eggs and the heat the broth or whisk it constantly while adding the eggs. When all is blended well I heat on very low just enough to heat the soup through.
I made this recipe and followed the instructions about adding the eggs. The eggs still curdled when added to the soup. Otherwise, the recipe looks, smells, and tastes good.