Basic Egg Lemon Soup
Serving Size / Yield
- 7 1/2 C. chicken, lamb or fish stock
- 1/2 C. long grain rice
- 3 eggs
- 1/4 C. lemon juice
- 2 Tbs. cold water
- 1 pinch salt
- 1 pinch white pepper
In a 4-qt. pot, heat stock to boiling. Add the rice, stir, and return to a boil. Reduce heat and simmer 30-35 minutes or until rice is cooked. Remove from heat, cover and allow to stand 5 minutes.
Meanwhile, in a small electric mixer bowl or in blender container, beat eggs well for about 5 minutes. Gradually beat in lemon juice, water and 1 C. hot broth from the soup until well blended. Return this mixture into pot, stirring over low heat until soup thickens. Adjust seasonings as necessary. Let stand 5 minutes and serve.
This recipe is from "What's Cooking in Niles."