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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 8 cups low-sodium chicken broth
- 3/4 cups medium-grain rice
- Kosher salt and freshly ground black pepper
- 3 large eggs
- 3 lemons, 1 zested and 3 juiced (about 1/2 cup juice)
- 2 bunches watercress (about 12 ounces), woody stems trimmed, coarsely chopped
Method
- Bring the chicken broth to a boil in a medium saucepan, covered, over high heat.
- Stir in the rice, some salt to taste and a bit of black pepper.
- Cover, lower the heat to medium-low and boil until the rice is just cooked through, about 15 minutes.
- When the rice is just about done, beat the eggs with a whisk in a medium bowl.
- Whisk in the lemon juice.
- Whisking constantly, slowly ladle about 2 cups of the hot broth into the eggs.
- Lower the heat under the remaining broth to low and whisk the egg mixture into the pan.
- Stir with a wooden spoon until the soup thickens slightly, about 2 minutes.
- Do not let the soup boil.
- Remove the soup from the heat and stir in the lemon zest and watercress; let sit until the watercress is tender but still vibrant green, 1 to 2 minutes.
- Ladle into 6 bowls and sprinkle each serving with a bit of black pepper.
