Bring stock to a boil. 2. Add onions, lemon juice, salt, half of the coriander leaves and black pepper. 3. Bring to a boil and simmer for a minute. 4. Place the rest of the dhania leaves in the soup ...
Add the lemon juice (you may want to add more than I suggest – I didn't want to make the soup too lemony for some people) and parsley, and season the soup with salt and pepper as needed.
Nof Atamna-Ismaeel shares a recipe for a hearty lentil, potato, and Swiss chard soup, seasoned with plenty of lemon juice—a delicious winter treat from Levantine cuisine.
This simple soup is soothing, but not boring ... some cracked black pepper and perhaps a squeeze of lemon juice - before reheating to simmering point. Ladle into bowls and drizzle with extra ...
Add the turkey or chicken. In a bowl whisk together the eggs and lemon juice. Add 1 cup of the broth to the egg mixture to temper the eggs and prevent them curdling. Stir the egg mixture slowly ...