Soup Cookbook

Directions

• 1. Bring the stock to a boil in a large saucepan.
• 2. Add the rice, cover and simmer over low heat for 20 minutes.
• 3. In a large mixing bowl, beat the eggs.
• 4. Whip the lemon juice into the eggs.
• 5. Constantly whip the lemon-egg mixture while you add 2 cups of the hot stock, without rice.
• 6. Just before serving, and the egg, lemon and stock mixture to the rest of the rice and chicken stock, whisking constantly while heating the soup over a medium-low burner.
• Do not boil the soup or the eggs will coagulate.
• 7. Add the salt.
• 8. Let the soup stand covered off the burner for 5 minutes.
• Original recipe from “The Ultimate Soup Book” File ftp://www.idiscover.
• co.
• uk/pub/food/mealmaster/recipes/mmdja006.biz