Greek Lemon Soup
|Stock||1 1⁄2 Quart|
|Eggs||4 , beaten|
|Lemon||1 , juiced|
|Nutritional yeast||3 Tablespoon|
Heat stock in pot.
Mix savory and yeast with eggs.
Add lemon juice and rind and mix again.
Gradually add 1/2 cup of hot stock to egg-lemon mixture, stirring constantly.
Remove pot from heat/Add egg mixture to soup.
Garnish with coriander leaves , if desired, and serve.