The variety of soups is vast, but sometimes it's worth trying something entirely different. A delicious Greek soup, ...

Evan Greenhalgh says he personally likes to finish egg drop soup with a squeeze of fresh lemon juice. "I love to add julienne snow peas or tiny bits of fried tofu to egg drop soup," adds Sophina ...

Put the egg, lemon and stock back into the pan ... Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of ...

Jews in Greece and Turkey end the fast with Avgolemono, an egg-and-lemon soup in a chicken broth base that is thickened with rice. Light and delicious, it’s a staple on Greek diner menus year round.

Beat the butter and sugar until fluffy. Then mix in the egg, lemon juice, and zest. Finally beat in the flour that has been mixed with the sieved baking powder. When the dough is coming together ...

In another bowl, mix the egg yolks and lemon juice together until combined ... Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg ...