52 weeks of cooking – Citrus
As spring slowly starts to creep in and push winter out I still want to eat my fill of soups. Winter soups and stews can be heavy and don’t put me in the mood for spring, but if you lighten them up with a few spring vegetables they’ll still hit the spot. Citrus is a great way to bring out fresher flavors and push earthy aromas aside.
This soup starts with mirepoix, carrot, onion and celery for the base and then more flavors are built off of that. I used mezzaluna pasta stuffed with pesto for the starch and for the protein I used eggs, not fried or poached but scrambled and dropped in. To finish off the soup I whisked together two eggs with a little parmesan and black pepper, swirled the soup and poured in the egg, the egg congeals as it hits the stock and forms golden threads. Last but not least that citrus hit that the soup is truly craving, the zest and juice of a whole lemon finished it off and gives so much flavor to the soup.
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