Grano Egg-Lemon Soup

Servings 8 cups


  • 10 cups chicken stock
  • 2 oz flour
  • 2 oz butter
  • 6 egg yolks
  • 1/3 cup fresh squeezed lemon juice
  • 1/4 tsp ground cinnamon
  • 3 cups cooked Grano or pearled wheat ND
  • salt and fresh ground pepper to taste


  • In a soup pot bring chicken broth to a boil and simmer until it reduces to 8 cups and becomes concentrated. This will take about 15 minutes. Meanwhile, in a small skillet, melt butter and when it starts to foam whisk in the flour making a roux. Whisk into reduced stock and simmer until the mixture coats the back of a spoon. Season with salt & pepper to taste. In a small mixing bowl, whisk together the lemon juice, egg yolks and cinnamon. Ladle a cup of the hot chicken soup into the yolk mixture, whisking vigorously. Repeat with another cup of hot soup. Add egg-lemon mixture to the pot, still whisking. Simmer until thickened. Should coat a spoon but shouldn't be thick like gravy. Stir in cooked Grano and sprinkle with more cinnamon to serve