This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.
Tasty. I was skeptical about how well the egg, lemon, and dill would work here, but I was really pleasantly surprised.
Read MoreI followed the recipe almost exact, except I only had 4 cups of chicken broth instead of 5 cups. It was pretty easy to make. I liked the consistency of the soup with the beaten eggs added, but I felt like the soup as a whole was missing something. I probably should have added another potato to make it more hearty, and I should've made my own chicken broth (I had used the store bought kind). The dill flavor came out really light. This soup would be perfect for those looking for a light soup.
Read MoreI followed the recipe almost exact, except I only had 4 cups of chicken broth instead of 5 cups. It was pretty easy to make. I liked the consistency of the soup with the beaten eggs added, but I felt like the soup as a whole was missing something. I probably should have added another potato to make it more hearty, and I should've made my own chicken broth (I had used the store bought kind). The dill flavor came out really light. This soup would be perfect for those looking for a light soup.
Tasty. I was skeptical about how well the egg, lemon, and dill would work here, but I was really pleasantly surprised.
This recipe meets the five criteria for the perfect recipe: fast, easy, delicious, nutritious, and inexpensive. Tricked egg-hating husband into thinking it was creamy. Use young, tender zucchini and plenty of salt and pepper. I used Turkish zucchini (light green) and white pepper. This is a summer soup to die for!
I was very surprised with how great this turned out! The egg/lemon combo sounded unusual but added a beautiful rich brightness to what would have been just another vegetable soup. Top it with the dill—YUM! Don’t be afraid of this combination—in
