Egg and Lemon Soup with Ramps

Step 1

Put the broth in a soup pot and bring to a simmer. With a whisk, beat the eggs and lemon juice together in a medium bowl. Season to taste with salt and pepper.

Step 2

Ladle 2 cups of hot broth slowly into the egg mixture, whisking, to temper. Pour the tempered egg mixture back into the pot, whisk well, and turn the heat to low. Add the chopped ramps.

Step 3

Continue whisking over low heat until the soup is ever so slightly thickened. (Do not allow to simmer, or soup will curdle.) Ladle the soup into bowls and serve immediately.