Lemon and Egg Soup

Ingredients

• 1  bay leaf 
• 6 cups chicken stock see 
• 2 large egg yolks 
• 2 large eggs 
• 1 Handful flat-leaf parsley chopped
• 2 drops hot sauce 
• 1  optional: lemon peeled
• 4 servings pita chips 
• 1 pinch saffron powder 
• 4 servings salt and pepper 

Equipment

• bowl
• ladle
• whisk

Directions

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