Vermicelli Soup with Egg Sauce (Terbiyeli)
1lt of Meat/Chicken or Vegetable Stock
100gr of Vermicelli
1 Egg Yolk
Juice of ½ Lemon
1 tablespoon of Butter
Chopped Parsley or Paprika to decorate
How to prepare
Bring the stock up to a boil, add the vermicelli and pinch of salt and allow it to simmer until the vermicelli is soft.
Beat the egg yolk and lemon juice together and add a small amount of the stock liquid to the bowl stirring well.
Now slowly add the egg mixture to the stock and vermicelli and then serve.
This soup is traditionally garnished with melted butter mixed with either chopped parsley or paprika.