INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 72
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 180.1mg
Sodium: 8.4mg
Potassium: 54mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: <1g
Protein: 3.1g