Posted by: Lisa UK 07-08-99 3:23 PM
3 1/2 pints/ 2 litres strong fat free chicken stock
2 1/2 oz/75g long grain rice
Juice of a large lemon
Sea salt and freshly ground black pepper
Bring stock to boil in a large pot, add rice and simmer for 15 minutes until rice is cooked.
Five minutes before you are ready to serve, turn heat off from under pan, whisk eggs until nice and foamy.
Add lemon juice and whisk some more.
Add 1 ladle full (about 1/2 cup) it to egg mixture whisking constantly and then add slowly to rest of pan, again, keep whisking; eggs must not curdle.
Simmer soup gently, but do not boil or eggs will scramble.
Serve with poached chicken and fresh lemon to taste.
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