|
|
| Ingredients: |
1.5 litres (2 and 3/4 pints) chicken or lamb stock
75 - 100g (2 and 3/4 oz - 3 and 1/2 oz) long grain white rice
3 eggs, separated
3 - 4 tbsp lemon juice |
1 tbsp water
salt and white pepper
1 tbsp chopped fresh flat leaved parsley, to garnish (optional) |
| Cooking Instructions: |
1) Bring the stock to the boil in a large saucepan. Add the rice in a very slow stream so that the stock does not stop boiling. Stir once or twice. Reduce the heat and simmer gently, partially covered, until the rice is tender. Skim off any foam that rises to the surface.
2) Whisk the egg whites ina large bowl until almost stiff.
3) Add the egg yolks and continue whisking until the mixture is light and creamy. Beat in the lemon juice and water a little at a time.
4) Whisk in half of the hot stock and the rice gradually, about 2 tbsps at a time. Be careful to add the hot stock very slowly to the egg and lemon mixture, and whisk constantly, other the eggs may curdle.
5) Remove the remaining stock and rice from the heat, transfer to a bowl and gradually whisk in the egg and stock mixture. Continue to whisk for 1 minutes to allow the stock to cool slightly. |
| Serving Suggestions: |
| Season the soup with salt and pepper, and serve it immediately, perhaps garnished with a little chopped parsley. |
| Additional Comments: |
| To prevent curdling, pour the egg whites into a food processor fitted with the metal blade. Process until thick and foamy, add the yolks and process for 1 minute. With the machine running, add the lemon and water slowly until combined. |
|
|
Cooking
Recipes
Submit your Recipes