Rhubarb Soup A La Zorba
|Bones||1 Cup (16 tbs) (From Leftover Lamb Shoulder Roast)|
|Cold water||1⁄2 Cup (8 tbs) (Enough To Cover)|
|Brown rice||2 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Rhubarb||1⁄2 Cup (8 tbs), finely diced|
|Lemon juice||2 Tablespoon|
Simmer bones in water about 1 hour with bay leaf and peppercorns.
Broth should be savory.
Strain broth and add salt, rice, dillweed, and onion; simmer about 25 minutes or until rice is tender.
Remove from heat; add rhubarb, cover, and let stand.
Whip egg with lemon juice; stir into soup.
Serve at once.