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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 5 cups chicken or vegetable stock, preferably homemade (page 160 or 162)
- 1/2 cup long-grain rice or orzo
- 1 carrot, thinly sliced
- 1 celery stalk, minced
- Salt and black pepper to taste
- 1 cup chopped tomato, optional
- 2 eggs
- 1 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice, or more to taste
- Minced fresh dill or parsley leaves for garnish
Method
- Put the stock in a large, deep saucepan or casserole and turn the heat to medium-high.
- When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously.
- Stir in the rice, carrot, and celery and cook, stirring occasionally, until the vegetables are all tender, about 20 minutes.
- Season with salt and pepper and add the tomato if youre using it; turn the heat under the soup to low.
- Use a whisk to beat the eggs in a bowl with the lemon zest and juice; still beating, add about 1/2 cup of the hot stock.
- Gradually add about another cup of the stock, beating all the while.
- Pour this mixture back into the soup and reheat, but under no circumstances allow the mixture to boil or the eggs will scramble.
- Taste and add salt, pepper, or lemon juice as necessary.
- Garnish with the dill and serve.
- Here good stock really is a must, because you are not adding much to it at all.
- Omit the carrot, celery, tomatoes, and zest.
- Heat the stock, cook the rice, and proceed to step 2.
