Greek Lemon Soup

(Serves 4-8)

• 8 cups homemade chicken stock, divided
• 2 teaspoons kosher salt
• 1 teaspoon white pepper
• 4 organic pastured eggs, room temperature, whites and yolks separated
• Juice of 3 large lemons
• ¼ cup finely chopped fresh dill
• 1 dill sprig per serving, or fresh thyme, mint, or chives.

Bring stock to a boil in a large saucepan. Lower heat to a simmer.
Beat egg whites in a medium-size bowl until soft peaks form.
Beat in the egg yolks and lemon juice.
Pour 2 cups of reserved hot stock slowly into the lemon and egg mixture, whisking continuously until all is incorporated.
Return soup to medium-low heat and whisk in lemon-egg mixture. Add chicken stock back into the soup and simmer until thickened slightly, about 20 minutes.

To serve the soup, ladle into warm bowls and garnish with white pepper, chopped dill, a dill sprig and sliced lemon.