Made by drawing out a rich stock in the pressure cooker in a fraction of the usual time, this soup stays light and low in carbohydrate thanks to its flour-free egg-lemon liaison. Getting that liaison to blend in without curdling takes a careful hand.
Put the bones, water, onion and carrot into the pressure cooker and close the lid. Cook for 15 minutes once it reaches pressure, then turn off the heat.
Once the pressure has released on its own, strain the soup and remove the bones and vegetables, then stir in the salt and pepper.
Whisk the eggs with the lemon juice until frothy. Slowly add a ladleful of the hot soup to the mixture, whisking constantly to warm it through.
Pour the warmed liaison slowly back into the pot, stirring constantly, and heat through gently without letting it boil, then serve.
When adding the liaison to the soup, first stir a ladleful of hot soup slowly into the liaison to warm it, then pour that mixture back into the pot — otherwise the egg will curdle. Allergens: contains egg.
Terbiyeyi tarifte önerilen kepçe kepçe ısıtma adımıyla hiç kesmeden yapmayı başardım, 15 dakikalık kemik suyu da oldukça lezzetliydi.
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