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Ingredients
- 1 can (10-ounce) chicken consomme
- 2 Tbsp. Rice
- 2 x Egg yolks
- 3 Tbsp. Lemon juice Salt and white pepper Minced chives to garnish
Directions
- Make the consomme up to 750 ml/1 1/4 pints (3 c.) with water, pour in a pan and bring to the boil. Add in the rice and reduce the heat to a simmer.
- Beat the egg yolks in a small bowl and gradually whisk in the lemon juice.
- Stir in 3 or possibly 4 Tbsp. of the warm soup, a spoonful at a time, then slowly pour the mix back into the warm soup, stirring all the time.
- Heat, stirring, till the rice is cooked and the soup is glossy and slightly thickened - don't allow the soup to boil or possibly it will curdle.
- Season with salt and pepper to taste and garnish with chives. Serve with wholewheat buttered toast.
- VARIATION: Fish and Lemon Soup - substitute fish stock for the chicken consomme. Fish stock can be made by boiling fish trimmings (bones, heads, etc.) with an onion, carrot, celery stalk, parsley and lemon thyme sprigs, 1 bay leaf and 8 black peppercorns in 750 ml/1 1/4 pints (3 c.) water and 2 Tbsp. white wine vinegar. Bring to the boil slowly, simmer for 45 min, then strain. Reduce slightly by rapid boiling, then use in the soup as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 2 servings | |
| Calories 42 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.01g | 0% |
| Protein 0.82g | 1% |
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