Lemon and Egg Soup

• 6 cups chicken stock
• Pinch saffron or saffron powder
• 1 bay leaf
• 1 lemon, peeled in strips, plus 4 to 5 tablespoons juice
• 2 large eggs
• 2 large egg yolks
• Couple drops hot sauce
• Handful flat-leaf parsley, chopped
• Salt and pepper
• Pita chips, any brand or flavor

1. Bring stock to a boil with saffron, bay leaf, and lemon peel.
2. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.
3. Whisk eggs and yolks with lemon juice and hot sauce.
4. Whisk in 1/2 cup of the soup to temper the eggs.
5. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes.
6. Stir in parsley and season with salt and pepper.
7. Ladle soup into bowls and top with a few pita chips.

chicken stock, saffron, bay leaf, lemon, eggs, egg yolks, couple drops, handful, salt, chips

Taken from www.foodnetwork.com/recipes/rachael-ray/lemon-and-egg-soup-recipe.html (may not work)