| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Soup | 2 | Servings | |
INGREDIENTS
| 1 | cn | (10-oz) chicken consomme |
| 2 | tb | Rice |
| 2 | Egg yolks | |
| 3 | tb | Lemon juice |
| Salt and white pepper | ||
| Chopped chives to garnish |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Make the consomme up to 750 ml/1 1/4 pints (3 cups) with water, pour in a pan and bring to the boil. Add the rice and reduce the heat to a simmer. Beat the egg yolks in a small bowl and gradually whisk in the lemon juice. Stir in 3 or 4 tablespoons of the hot soup, a spoonful at a time, then slowly pour the mixture back into the hot soup, stirring all the time. Heat, stirring, until the rice is cooked and the soup is glossy and slightly thickened - do not allow the soup to boil or it will curdle. Season with salt and pepper to taste and garnish with chives. Serve with wholewheat buttered toast. VARIATION: Fish and Lemon Soup - substitute fish stock for the chicken consomme. Fish stock can be made by boiling fish trimmings (bones, heads, etc.) with an onion, carrot, celery stalk, parsley and lemon thyme sprigs, 1 bay leaf and 8 black peppercorns in 750 ml/1 1/4 pints (3 cups) water and 2 tablespoons white wine vinegar. Bring to the boil slowly, simmer for 45 minutes, then strain. Reduce slightly by rapid boiling, then use in the soup as above. EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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