November 14, 2016
In the mood to cook? I think this tart soup might be the perfect dish for this particular moment in time. If anything can comfort you, this is it.
Shopping list: 6 cups chicken stock, 1/3 cup rice, 1 lemon.
Staples: 4 eggs, salt.
Bring about six cups of good rich chicken stock to a boil. Add a third of a cup of raw rice, lower the heat to a simmer, and cook for 20 minutes..
Meanwhile, grate the rind from one lemon into a bowl. Squeeze the naked lemon, and add the juice to the rind.
Separate four eggs, dropping the yolks into the lemon juice. (Save the whites for another use.) Add a pinch of salt and beat the yolks into the lemon juice and rind.
When the rice is tender, whisk about half a cup of the hot stock into the yolks, then slowly pour the yolks into the soup, stirring constantly. Cook gently for about five minutes, or until the soup is slightly thickened. Pour into bowls and eat slowly.