April 4, 2016
I don’t know anything more delicious – or more comforting – than this rich, tart, soothing soup.
6 cups homemade chicken stock
1/3 cup uncooked rice
4 eggs, separated, whites saved for another use
1/2 teaspoon salt
Bring the chicken stock to a boil, add the rice, turn the heat down to a simmer and cook for about 20 minutes.
Meanwhile, grate the rind from one lemon, and squeeze its juice into a small bowl.
Add the egg yolks to the lemon mixture. Whisk in salt.
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.
Categorised in: Snacks and Beginnings