Chicken And Lemon Soup
|Chicken stock||1 3⁄4 Liter (7 Cups)|
|Minced fresh parsley||1 Teaspoon|
|Chopped chives||1⁄2 Teaspoon|
|Heavy cream||250 Milliliter (1 Cup)|
|Lemon juice||60 Milliliter (1/4 Cup)|
|Brandy||15 Milliliter (1 Tablespoon)|
|Cooked rice||30 Milliliter (2 Tablespoon)|
Combine the rich chicken stock (I use the canned chicken broth rather than chicken stock, because of time), parsley, chervil, tarragon and chives in a large saucepan.
Bring to a fast boil.
Lower heat and simmer 15 minutes.
While the soup broth is simmering, combine the cream, eggs, lemon juice and brandy in a small bowl.
Beating this mixture constantly, slowly blend in 1 cup (250 mL) of the hot broth.
Then add this mixture to the soup pot, stirring constantly.
Reheat to just below boiling point.
Serve. (Do not reboil after eggs have been added).
Just before putting soup bowls on table, sprinkle on garnish of cooked rice or vermicelli and more chopped fresh parsley.