1lb.leekswhite and light green parts only, cleaned and sliced thin
2/3cup#3 coarse bulgur
4largeeggsat room temperature
Fresh juice 2 (6 to 8 tbsp.)lemonsstrained, to taste
Salt to taste
Freshly ground pepper
Chopped fresh parsley or dillfor garnish
Instructions
Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add bulgur and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
Beat together the eggs and lemon juice until frothy in a medium bowl.
Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.
Advance prep: You can make this soup through the first step several hours before serving, but the bulgur will continue to absorb liquid; if you do make it ahead, use 1/2 cup instead of 2/3 cup.