2 Quarts Chicken or Vegetable Stock
3/4 cup White Rice
3 Egg Yolks
1/4 Cup Lemon Juice (approx. 2 Lemons)
Salt and Pepper
Lemon slices for garnishing
Parsley of Chives for garnish
Heat the stock in a heavy stock pot.
Add the rice and stir. Simmer with the lid on for 20 min or until the rice is just tender. Do not over cook.
Combine the Egg Yolks and Lemon juice in a bowl and whisk well until blended.
Pour a ladle of the hot stock slowly into the Egg Yolk mixture whisking well making sure the Eggs do not curdle.
Pour the Lemon Egg mixture into the stock pot and stir to blend.
Turn the heat to low.
Serve with a garnish of Lemon slices and chopped Parsley or Chives.
I wish I could take credit for this but it is adapted from the Silver Palate cookbook. A classic that everyone should have in their library. Such an easy soup to make. Quick and simple even for those of you who don’t spend a lot of time in the kitchen.