Egg And Lemon Soup Recipe
Ingredients
1 1/2 quarts chicken stock (homemade or canned)
1 1/2 cups uncooked parboiled rice
1 whole egg
3 egg yolks
Juice of 2 lemons
Salt and pepper to taste
Directions
1. Heat stock in a saucepan. Add rice and simmer, covered, until tender
2. Beat egg and yolks until light. Beating constantly, slowly add lemon juice.
3. Measure 2 cups hot chicken stock and add, tablespoon by tablespoon, to egg mixture, beating constantly to prevent curdling. Add this mixture to the remaining hot chicken stock with rice. Season with salt and pepper.
2. Beat egg and yolks until light. Beating constantly, slowly add lemon juice.
3. Measure 2 cups hot chicken stock and add, tablespoon by tablespoon, to egg mixture, beating constantly to prevent curdling. Add this mixture to the remaining hot chicken stock with rice. Season with salt and pepper.
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