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Egg And Lemon Soup

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Ingredients
  Chicken stock 1 1⁄2 Quart (Homemade Or Canned)
  Uncooked parboiled rice 1 1⁄2 Cup (24 tbs)
  Whole egg 1
  Egg yolks 3
  Lemons juice 2
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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