Lemon Egg Soup with Quinoa
Ingredients
- 1 small red onion, cut into 4 to 8 pieces depending on food processor size
- 1 jalapeno, halved or quartered, some ribs and seeds removed for milder flavor
- 2 to 3 garlic cloves
- 2 to 3 tablespoons olive oil
- Kosher salt, to taste
- 1 cup raw quinoa
- 2 quarts chicken or vegetable stock
- 1 bay leaf
- 1 (2-inch) piece of lemon peel
- 4 eggs, separated
- 1/2 cup freshly squeezed lemon juice
- Freshly ground black pepper, to taste
- Small handful of cilantro, parsley, or chives, finely chopped, for garnish
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