Egg and Lemon Soup with Ramps

• 5 cups homemade, well-seasoned chicken broth
• 4 large eggs, at room temperature
• 1/4 cup fresh-squeezed lemon juice
• Salt and pepper
• 1 cup chopped ramps

1. Put the broth in a soup pot and bring to a simmer.
2. With a whisk, beat the eggs and lemon juice together in a medium bowl.
3. Season to taste with salt and pepper.
4. Ladle 2 cups of hot broth slowly into the egg mixture, whisking, to temper.
5. Pour the tempered egg mixture back into the pot, whisk well, and turn the heat to low.
6. Add the chopped ramps.
7. Continue whisking over low heat until the soup is ever so slightly thickened.
8. (Do not allow to simmer, or soup will curdle.)
9. Ladle the soup into bowls and serve immediately.

chicken broth, eggs, freshsqueezed lemon juice, salt, ramps

Taken from cooking.nytimes.com/recipes/1014714 (may not work)