Basic Egg Lemon Soup

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If you want fluffier rice, use Arborio rice instead of the long grain.

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Time needed

60 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 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

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Directions

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."

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