Chicken & lemon soup

 

  

Ingredients (makes 4 servings)

12 medium chicken drumsticks	840 g / 29.6 oz
12 baby carrots	400 g / 14.1 oz
4 medium celery stalks	160 g / 5.6 oz
4 medium spring onions	60 g / 2.1 oz
juice from 2 lemons	96 g / 3.4 oz
8 large free-range eggs	400 g / 14.1 oz
8 tbsp extra virgin olive oil	104 g / 3.7 oz
4 tbsp plain ghee or butter, grass-fed (or coconut oil)	60 g / 2.1 oz
2 tsp pink Himalayan or sea salt	12 g / 0.42 oz

Step 1

Peel the baby carrots and leave a bit of the green stalk.

Step 2

Cut the celery stalks into approximately ¹⁄₂ inch (~ 1 cm) pieces.

Step 3
Cut the spring onion into slices and wash thoroughly. Leave a bit aside for garnish.

Step 4

Heat some plain ghee in a pot and keep the temperature at medium heat. Add all the vegetables and cook for about 2 minutes while stirring.

Step 5

Add chicken drumsticks seasoned with salt and fry for a minute. Turn on the other side and cook for another minute.

Pour in water (about 2 cups per serving). Cover with a lid and cook on low heat for 30 minutes.

Step 6

Meanwhile, separate the egg whites and beat them with a whisk until they create soft peaks.

Step 7

Gently fold the egg yolks into the egg whites. While stirring, slowly pour half of the freshly squeezed lemon juice into the egg mixture.

Step 8

In another bowl, where you have all the olive oil, slowly pour in the rest of the lemon juice while whisking.

Step 9

When the meat and vegetables are ready, remove the pot from heat. Pour the stock through a sieve into another pot and keep on low heat.
Place the meat and carrots in a plate to cool down. You can leave or discard the celery and spring onion - it's up to you.

Step 10

Use a ladle and slowly pour the hot stock into the egg mixture while stirring. Add about 5 ladles of hot stock. This tempers the eggs so they do not curdle.
Then, place the egg mixture all into the pot with hot stock while stirring.

Step 11

Remove the meat from the bones and discard both the bones and the skin. Put in a small bowl together with the carrot and pour over with the mixture of olive oil and lemon juice.

Step 12

Pour the soup in a plate, add meat, carrot and garnish with freshly chopped spring onion and herbs.