French Leek Detox Soup
After the holidays or any time of the year, clean out your body with this tangy leek detox soup.
Ingredients
- 1/4 cup extra virgin olive oil
- 3 lbs leeks White part only cleaned and cut into 1/4 inch rounds
- 1 lb celery finely chopped - include the leaves
- 8 cups vegetable stock or water
- 1/2 tsp dill dried or fresh
- 1/2 tsp cumin
- lemon pepper freshly ground to taste
- sea salt to taste
- 3 eggs room temperature
- 2 lemons -freshly squeezed
- 1 lemon sliced for garnish
Instructions
- Heat 2 Tbsp of olive oil in a large soup pot. Add the leeks and celery. Stir with a wooden spoon until the leeks are translucent.
- Add the vegetable broth (or water), salt, lemon pepper, cumin, and dill. Cover and bring to a boil. Reduce the heat and simmer over low heat for about 1 hour.
- In a medium bowl, beat the eggs and lemon juice with a whisk until the mixture is frothy. Ladle in 2 to 3 cups of the hot soup very slowly to the egg mixture beating vigorously with a whisk to keep the egg from cooking too fast.
- Pour the egg mixture into the soup and stir well with a wooden spoon.
- Serve in individual bowls warm or chilled with lemon slices and decorate with fresh or dried dill and a little lemon pepper.