Egg and lemon soup with fresh crab and lemon balm from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe

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Notes about this recipe

  • mcvl on June 29, 2014

    I like this very much! Many avgolemono-typoe recipes use only the juice of the lemon; hurrah for the zest as well. Instead of orzo, I zapped the eggwhite in the microwave and cut it into "noodles." And lacking lemon balm I used lemon thyme instead, a completely different flavor but also fresh and herby.

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