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Vegetarian
Recipes - Rice Soup with Eggs and Lemon Recipe
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Rice Soup with Eggs and Lemon
Recipe
Ingredients
Serves 6
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2 quarts/2 liters Vegetable Stock
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8 tbsp short-grain rice
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2 large eggs + 2 large egg yolks
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1/2 cup/125 ml fresh lemon juice
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salt and freshly ground white pepper to taste
Method:
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Bring the stock (reserving
1 cup/250
ml) to a boil in a large saucepan.
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Add the rice. Partially cover and cook for
15-20
minutes, or until the rice is tender.
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Beat the eggs, egg yolks, and lemon juice in a medium
bowl until
frothy. Season with salt and pepper.
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Pour in
the reserved stock.
Stir the egg mixture into the soup.
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Remove from the heat
and beat until the eggs have thickened but are not
scrambled.
Serve immediately.
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