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chicken stock long grain white rice bay leaf green cardamom pods lemon zest salt eggs egg yolks lemon juice from zested lemon scallion
Viewed: 19 - Published at: 2 years agoIngredients
- 2 quarts chicken stock, preferably homemade (see related recipe)
- 12 cup long grain white rice
- 1 bay leaf
- 4 green cardamom pods, crushed or 2 whole cloves
- 12 lemon zest, strips about 1-inch x 4-inch pieces
- 1 12 teaspoons table salt
- 2 large eggs, preferably at room temperature
- 2 large egg yolks, preferably at room temperature
- 14 cup lemon juice from zested lemon
- 1 large scallion, sliced thin, and or" 3 tablespoons chopped fresh mint leaves"
Method
- Bring chicken stock to boil in medium nonreactive saucepan over high heat.
- Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and stock is aromatic from lemon zest, 16 to 20 minutes.
- With slotted spoon, remove and discard bay leaf, cloves or cardamom, and zest strips; increase heat to high and return stock to boil, then reduce heat to low.
- Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined.
- Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture; whisk until combined.
- Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes.
- Do not simmer or boil.
- Divide soup among serving bowls, sprinkle with scallion and/or mint; serve immediately.
