Scottish Soup

Scottish Soup

Hot soup. thickened with the addition of lemon juice and egg, is laden with chunky vegetables.

for Lunch or Dinner
4 servings
Time to prepare: 15 minutes
Difficulty: Average


5 cups chicken broth
2 carrots, peeled and sliced
2 stalks celery, sliced
1 potato, peeled and diced
1/2 cup chopped onions
1/2 cup noodles
1/4 tsp. dried sage leaves
4 peppercorns
1 small bay leaf
1 egg
Juice of 1 lemon
Chopped parsley


Combine chicken broth, carrots, celery, potato, onions, noodles and spices in a pan. Bring to a boil. Cover and simmer for 25 min. or
until vegetables are tender.

Meanwhile, beat the egg. Beat in lemon juice. Slowly stir 1 cup soup into egg mixture. Gradually pour mixture back into soup pot, stirring constantly.

Cook over low heat for 3 to 4 min., stirring constantly. Do not boil
or mixture will curdle. Remove from heat. Stir in chopped parsley.


For a more substantial soup, add 1 cup slivered, cooked chicken 5 min. before removing from heat. Peas or green beans also can be added. Rice can be substituted for the noodles.

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