Great appetizer, great comfort food.
serves 6 to 8
prep time:
NF, GF, DF (if you know where your broth came from)
Ingredients:
- 6 c. chicken broth
- 1/3 c. long-grain white rice
- 4 eggs, separated
- salt, to taste
- white pepper, to taste
- freshly squeezed lemon juice, to taste
Directions:
- Bring broth to simmer in a soup pot.
- Add the rice and cook until tender, about 15 minutes.
- Whip the egg yolks in a large bowl until thickened. Whip the egg whites in another bowl to soft peaks. Fold the whites into the yolks.
- Add the egg mixture to the simmering broth, whipping constantly. The soup will become frothy and thick.
- Season the soup with salt, pepper, and lemon juice.
- Serve in heated bowls.
from: (2005) The Culinary Institute of America. Book of Soups. p25. Lebhar-Friedman Books, New York
Categories: Recipe
