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Add a photoGrowing up, my mother would make this soup whenever I was feeling under the weather. Yummy, lemony and comforting, this'll cure what ails ya!
Ingredients
- 1 tbsp. butter
- 2 cups parboiled rice
- 8-10 quarts low-sodium chicken stock (homemade is best)
- Salt and pepper to taste
- 6 egg yolks
- 1/2 cup fresh lemon juice
Directions
- Melt butter in a large stockpot. Add rice and saute for about 1 minute over medium heat.
- Add chicken stock and simmer over low heat for 20 minutes or until the rice is cooked. Remove from heat.
- In a mixing bowl, whisk egg yolks until pale and creamy. Ladle out 1 cup of broth and temper the yolks by very slowly adding the hot broth while whisking.
- Add hot egg mixture and lemon juice to the soup and stir. Season to taste. Let it stand for about 10 minutes to allow the soup to thicken.
- If the soup isn't lemony enough for you, you can always add more lemon juice! :-)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 865g | |
| Recipe makes 10 servings | |
| Calories 73 | |
| Calories from Fat 18 | 25% |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1354mg | 56% |
| Potassium 697mg | 20% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 3.5g | 12% |
| Sugars 0.29g | 0% |
| Protein 8.58g | 14% |
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