Lettuce soup with eggs

Name: Lettuce soup with eggs
Ingredients: 2 heads of lettuce; 1000 ml water; 1 tablespoon pork lard; 4 cloves garlic; 200 ml sour cream (20% fat); 1 tablespoon flour; 1 teaspoon salt; 15 ml vinegar; 5 eggs

Soups - Lettuce soup with eggs by Demetra E. - Recipia

Lettuce soup with eggs simmers with sour cream and garlic, while the eggs set in the hot broth. In this summer soup, the leaves soften without breaking down, and the egg stirred into the broth leaves soft ribbons among the whole eggs. I prefer to keep the whole eggs separate from the ribbons of stirred egg. Preparation: 15 minutes. Cooking: 17 minutes. Total time: 32 minutes. Serves: 4. About 250 kcal and 12 g of protein per serving.

Ingredients

2 heads of lettuce
1000 ml water
1 tablespoon pork lard
4 cloves garlic
200 ml sour cream (20% fat)
1 tablespoon flour
1 teaspoon salt
15 ml vinegar
5 eggs

Preparation

1. Wash the lettuce and tear the larger leaves in half. Peel the garlic and chop it finely. 2. Put 1000 ml of water in a pot, add the lard and garlic, and bring to a boil in about 8 minutes, until the water boils. 3. Add the lettuce and cook for 3 minutes, until the leaves soften but keep their shape. 4. Mix the sour cream and flour in a bowl. Take the pot off the heat and gradually pour a little hot broth over the sour cream, whisking well. Return the mixture to the pot and heat over low heat for 2 minutes, until the first bubbles appear. 5. Season with salt and add the vinegar. Crack one egg into the soup and stir until ribbons form. 6. Crack the other 4 eggs into separate spots and simmer for 3-4 minutes, until the whites are set. 7. Stir gently, turn off the heat and cover the pot.

Notes

Thin leaves soften quickly; with large heads that have thick ribs, leave them a little longer before pouring in the sour cream mixture. Choose lettuce with firm leaves and no yellow edges, and shake it well after washing. If the sour cream is very tangy, add the vinegar gradually and taste as you go. I prefer the broth quite tangy, but I don't pour in all the vinegar at once. You can replace the lard with the same amount of oil, though the flavor will be less pronounced. Flour contains gluten, and sour cream and eggs are allergens. Serve with fresh bread, good for dipping in the broth. I make it close to mealtime, because the leaves and eggs absorb liquid if it sits for too long. Keep it in the fridge for no more than 3 days and reheat over low heat.