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| | Old Fashioned Egg and Lemon Soup
1 1/2 quarts of chicken stock ( homemade or canned)
1 1/2 cups of uncooked parboiled rice
1 whole egg
3 egg yolks
juice of 2 lemons
Salt and pepper to taste
Heat stock in a saucepan. Add rice and simmer, covered until tender, about 20 minutes.
Beat egg and yolks until light. Beating constantly, slowly add lemon juice.
Measure 2 cups of 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. Serve at once. 6 servings |
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Basic-Recipes.com
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