| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Lifetime tv, Life2 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Turkey stock; or chicken stock |
| 2 |
|
Egg yolks |
| 2 |
tb |
Heavy cream |
| 1 |
lg |
Lemon; juice of |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1 |
c |
Cooked white rice |
| 1 |
c |
Thinly sliced cooked turkey; or chicken |
|
|
Paper-thin slices of lemon |
|
|
Fresh parsley; minced |
INSTRUCTIONS
1. In a medium soup pot, bring the stock to a boil over high heat. Reduce
the heat to low. Meanwhile, in a small bowl whisk the egg yolks with the
cream, lemon juice, salt, and pepper.
2. Add 1 cup of the hot stock to the egg mixture and then slowly pour the
egg mixture back into the soup pot.
3. Add the rice, making sure to break up any clumps, and the cooked turkey
or chicken. Heat until thickened, stirring, being careful not to let the
soup boil.
4. Top each bowl of soup with a thin slice of lemon and a generous
sprinkling of fresh parsley.
Copyright credit: 1991 by Kathy Gunst © 1996 Lifetime Entertainment
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