Sunday, April 12, 2015

Recipe of the Week: Creamy Lemon Rice Soup

basic. simple. quick. delicious. the brightness of lemon rice soup is great to wake up the taste buds as an appetizer or to add to a sandwich for a satisfying lunch. it takes about 10 minutes and minimal skill.

4 c of chicken broth
1 c pre-cooked rice (preferably that bowl that's been in the fridge a few days)
3 eggs
3 juiced lemons
dash of lemon zest

bring the chicken broth and pre-cooked rice to a boil.
in a separate bowl, mix the eggs and the lemon juice. once the broth is boiling, remove from heat.
carefully temper the egg/lemon mixture by stirring the broth into the egg/lemon mixture one ladle-full at a time until the mixture is steaming.
then add the mixture back the to rest of the soup. you may need to add a bit more lemon juice if it is not sour enough for you.
top with a pinch of fresh chopped parsley and add salt and pepper to taste.


1 comment:

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