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Chicken lemon soup
Method
- Heat stock in 2 qt. saucepan until steaming.
- Stir in lemon juice and zest.
- Add rice and heat.
- Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock.
- Heat gently, stirring occasionally, until steaming, 2-3 min.
- Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
Ingredients:
4 c - chicken stock
1 ea tb - fresh lemon juice
1/4 ts - lemon zest
1/2 c - brown rice; cooked
4 lg - egg yolks; slightly beaten
1 - black pepper; fresh ground
1 - nutmeg; ground
4 c - chicken stock
1 ea tb - fresh lemon juice
1/4 ts - lemon zest
1/2 c - brown rice; cooked
4 lg - egg yolks; slightly beaten
1 - black pepper; fresh ground
1 - nutmeg; ground
RECIPES BY REHANA KHAMBATY
