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A bowl of soup featuring seasonal vegetables like zucchini, Swiss char, carrots, celery, and peas. The soup gets it's creamy consistency from eggs being tempered into the broth. Served with lemon wedges.
Sacha Hirschfeld

Garden Vegetable Soup with Lemon

This recipe showcases a Farmers Market bounty! Ingredients are flexible depending on whats in season. It's a great recipe to use up produce you have on hand.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Soups
Cuisine: American
Calories: 97
Ingredients Equipment Method

Ingredients
  

  • 6 cups vegetable or chicken stock I used homemade chicken broth from the freezer
  • 1 cup carrots peeled and sliced; I do rounds for the bottom part and half moons as it gets larger
  • 1 cup celery halved lengthwise and chopped
  • 1 small zucchini cut into half moons; don't make the slices too thin
  • ½ cup frozen peas
  • 1 tsp dried oregano
  • ½ tsp freshly ground pepper
  • kosher salt season to taste (the amount needed will vary depending on your stock)
  • 2 lemons juiced
  • 2 eggs
  • 2 tbsp fresh dill chopped and packed
  • 2 cups baby Swiss chard or spinach; packed

Equipment

  • 1 medium pot
  • 1 whisk
  • 1 soup ladle
  • 1 wooden spoon

Method
 

  1. In a medium soup pot bring the broth to a boil. Add celery and carrots; boil for 4 minutes.
  2. In a medium bowl, whisk together eggs and lemon juice; set aside.
  3. Add zucchini and continue to boil for another 2 minutes.
  4. Add oregano, pepper, salt (season to taste), and frozen peas. Boil for another 2 minutes and then turn heat to lowest setting. Remove about 1 cup of hot chicken broth (just eyeball it). Slowly pour the hot liquid into the lemon/egg mixture. Make sure you're whisking vigorously as you slowly add the broth so the eggs don't curdle and cook.
  5. Once the broth is fully mixed into the lemon/egg mixture, we're going to repeat this process but back into the pot. Remove the pot from heat. Slowly whisk the lemon/egg/broth mixture into the soup pot. You'll notice the change of color and it will look nice and creamy, but without the cream!
  6. Add minced dill and stir to combine.
  7. Divide baby Swiss chard or spinach among individual bowls and ladle soup overtop. Finish with a little freshly ground black pepper. Serve with lemon wedges and fresh bread.