Wednesday, May 20, 2015

Egg Fast Recipe - Creamy Brodettato (Egg, Garlic, & Lemon Soup)


I've been on an Egg Fast kick recently!  I really like finding new ways to enjoy eggs while on an Egg Fast.  It doesn't hurt that they are so cheap, either!  ;) Anyways, today I'm sharing an Italian soup that has a tangy flavor that I just love!  In the original version, there is often some kind of meat, vegetable, or rice.  Buuuuutttt, since this is an Egg Fast recipe, I'm just making a smooth, creamy version of it by adding some butter.  I like my soup a little more tangy, so I add 2 tablespoons of lemon juice.  If you're not a fan of lemon or tangy/sour flavors, I suggest sticking to just 1 tablespoon the first time you make this.  Honestly, you could omit the lemon juice altogether, but I think you'd be missing out!

Ingredients:
Directions:
  1. Combine the water, butter, bouillon, and garlic in a small saucepan and bring to a boil.
  2. Once soup is boiling and bouillon has dissolved, reduce heat to a simmer.
  3. Beat the eggs with the lemon juice until smooth.
  4. Add 1/2 cup of the hot (not boiling) soup mixture slowly to the egg mixture, beating constantly.  You should have a nice, frothy head.
  5. Add the soup/egg mixture to the remaining hot (not boiling) soup very slowly and whisk very well continuously.
  6. Add the parsley, stir, and let sit for a minute or two until the froth has subsided.
  7. Add salt and/or pepper, if desired.  I personally don't like to add any salt to mine.
Yields: 1 serving

*Nutritional Information:
*Nutritional information has been calculated using the MyFitnessPal app.

13 comments:

  1. This is brilliant! I'm making it right now.

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    1. Thanks! This is one of my favorites! I love the way the lemon adds a "tanginess." I hope you like it as much as I do! :)

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  2. My favorite soup...egg fast or not! Would serve this to any one! Thanks

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  3. About to make it right now.😊

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  4. I've made this a couple of times already and adore it! So comforting!

    One question though--would it get weird if chilled and reheated? I'm running out of options for egg fast meals at work, and this would be a nice change from scrambled eggs and egg salad.

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    1. I'm honestly not sure how it would reheat as I've never tried it. My advice is to make it and set a small portion aside for experimenting with. You wouldn't need much, a quarter or half cup would most likely do.

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  5. This soup is SO GOOD! and easy! I'm not egg-fasting, but it's also perfect for keto. I want to experiment with adding bacon and cheese, but it's already so delicious and filling as-is! This is definitely going to be a go-to recipe for me. Thanks for posting!!

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    1. Update: I have made this a few times now! My most successful variation so far is adding 2 tbsp of (low-carb) wine to the pot before boiling, then paprika and cooked bacon and meatballs with the parsley, and shredded sharp cheddar on top. I plan to try a shrimp version next! This recipe is so versatile.

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  6. This soup is amazing!! It saves me every time I do egg fast. I use only on tbsp butter and I add a handful of shredded mozzarella and it is so yummy. Thank you!

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    1. So glad that it helps! You're welcome! :)

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