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Add a photoServings: 1
Ingredients
- Homemade or possibly canned chicken stock Egg yolks (one egg yolk for every approx. 15 fl. ounce, about 444 mL, stock) Dry white rice Lemon juice, approx 1 teaspoon for every 2 egg yolks. Salt Pepper is optional.
Directions
- 1) Place the soup stock and rice in a pot. How much rice you use is up to you. If desired your soup thick, use more rice. If you'd prefer to only have rice at the bottom, use less. Remember which rice expands to about 3 times its original volume.)
- 2. Cover the pot and simmer rice in the chicken stock.
- 3. While the stock and rice are simmering, beat the egg yolks with the lemon juice till it's a homogenous bright yellow and is slightly frothy.
- 4. When the rice is done, add in the egg yolk-lemon juice mix to the soup.
- Pour in the egg mix with one hand and stir stock rapidly with the
- 5. Season to taste with salt and pepper and serve.
- Some people prefer this soup cool, but I think it's best hot.
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