I would like to thank Mirella Kaloglou, a food blogger for the opportunity to experiment and explore the technique of making egg lemon sauce. Love the idea of frosty soup. I am glad and happy that I managed to achieve the frothy sauce the first time in the foodies plus challenge.
Today, this is my second time making it again as I don’t like wasting food. I have added two ingredients extra figs, and capsicums on top of one bunch leftover cos lettuces, mushrooms, use olive oil extra virgin, added 30 g of dill, white wine, spring onions and hot boiling water.
It was easy to cook just have to be patience and pour out all my love to re lab this hearty comfort figs vegetables eggy lemon soup. This soup is sweet tangy, delicious and have some red colour though it’s not frothy as the first. I have cook it further by adding figs and capsicums. Mirella Kaloglou’s original recipe is attached at the bottom. Let’s cook!!!
1 small cos lettuce, stem remove and cut into bite size
6-8 plum figs, wedges
1 medium size red capsicum, cut into bite size
30 g dill, finely chopped
150 g white buttons, sliced
150 g Swiss (brown) mushrooms, sliced
1/2 onion, finely chopped
1 ½ stalks spring onion, cut about 1 cm length
125 ml olive oil extra virgin
1 c dry white wine
4 c hot boiling water
Eggy lemon sauce
1 large egg, separate yolk and white
2 small lemon juice
a pinch of salt
Heat oil in a medium size pot on medium heat. Put kettle on. Sauté onion until light brown about 3-4 minutes. Add both mushrooms, sauté until the moisture is absorbed and softened about 7-10 minutes. Deglaze by pouring wine in.
Next add hot water and lower heat. Simmer with lid tilt a bit for 10 minutes. Then add lettuce, dill, spring onion and cooked further for 35 minutes with lid tilt a bit. Once cooked, remove from hob, and add seasoning to taste. Let it cool about 10-15 minutes.
Now separate yolk and white. Put a pinch of salt in the white on a medium bowl, beating until it’s foamy about 7 minutes. Checking it by swinging the bowl over your head if it didn’t spill then it’s done. Now add yolk in while one hand still beating.
Slowly pour lemon juice as you continued beating. Spoon a ladle of soup and slowly add into eggy lemon mixture and beating continuously. Then spoon a second ladle slowly add in while continuously beating. Repeat with one more ladle of soup. This is to make sure the temperature of the eggy mixture is the same as the soup. Do not let the egg become scramble or cooked.
When it is ready, pour it back into pot of soup. Add capsicums and figs cooked a further 3 minutes. Now spoon onto bowls. Serve with a glass of dry white wine. Enjoy!!!!
Note: you can add spinach instead of cos lettuce or any vegetables of your choices. Also, the same with mushrooms of your choice. You can use 2 or 3 eggs if you like it more frothy or foamy. You can reduce the oil if you don’t want too oil. You may thickened the soup with cornflour.
Mirella Kaloglou original recipe: https://www.littlecookingtips.com/content/greek-vegetarian-soup-mushrooms-magiritsa
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