This soup is made by reducing bone broth quickly in a pressure cooker and finishing it with a flourless egg liaison, keeping it light and low-carb. Tempering the liaison so it blends into the soup without curdling takes care.
Put the bone, water, onion, and carrot in the pressure cooker and close the lid. Once the pressure regulator starts hissing, cook for 15 minutes, then turn off the heat.
Let the pressure release naturally, then strain the soup and remove the bone and vegetables. Add the salt and black pepper.
Beat the eggs with the lemon juice until foamy. Slowly add one ladle of hot soup to the mixture, whisking constantly to warm it.
Slowly pour the warmed liaison into the pot and heat, stirring constantly, without bringing it to a boil. Then serve.
Before adding the liaison to the soup, slowly whisk one ladle of hot soup into it to warm it. Then pour the mixture into the pot; otherwise, the egg may curdle. Allergen: contains egg.
Terbiyeyi tarifte önerilen kepçe kepçe ısıtma adımıyla hiç kesmeden yapmayı başardım, 15 dakikalık kemik suyu da oldukça lezzetliydi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
