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Lemon Rice Soup

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  Water 2 Cup (32 tbs)
  Long grain rice 1⁄2 Cup (8 tbs)
  Cream of chicken soup 20 Ounce (2 Cans, 10 Ounce Each)
  Water 1 Cup (16 tbs)
  Thin lemon peel strips 8
  Light cream 1 Cup (16 tbs)
  Egg yolks 2
  Lemon juice 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Butter 2 Tablespoon

Heat 2 cups water to boiling in top of double boiler over direct heat.
Add rice, cover tightly and cook gently until rice is tender, about 20 minutes.
Remove from heat.
Add soup, remaining 1 cup water and lemon peel and set over boiling water in bottom of double boiler.
Heat thoroughly.
Beat cream and egg yolks together lightly with a fork.
Add about half of hot mixture to egg yolk mixture gradually, stirring constantly.
Pour back into top of double boiler and cook over simmering water, stirring often, until slightly thickened (it will look like thin custard).
Stir in lemon juice, salt, pepper and butter just at serving time and serve very hot.

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