| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| Homemade or canned chicken stock | ||
| Egg yolks (one egg yolk for every approx. 15 fl. oz, about 444 mL, stock) | ||
| Dry white rice | ||
| Lemon juice, approx 1 tsp. for every 2 egg yolks. | ||
| Salt Pepper is optional. |
INSTRUCTIONS
1) Place the soup stock and rice in a pot. How much rice you use is up to you. If you like your soup thick, use more rice. If you'd prefer to only have rice at the bottom, use less. Remember that rice expands to about 3 times its original volume.) 2) Cover the pot and simmer rice in the chicken stock. 3) While the stock and rice are simmering, beat the egg yolks with the lemon juice until it's a homogenous bright yellow and is slightly frothy. 4) When the rice is done, add the egg yolk-lemon juice mixture to the soup. Pour in the egg mixture with one hand and stir stock rapidly with the other. 5) Season to taste with salt and pepper and serve. Some people prefer this soup cold, but I think it's best warm. Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: silverman.30@osu.edu
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”