QUICK CHICKEN LEMON SOUP
Steps:
- 1) In large pot, bring broth to boil over high heat. Lower heat; add rice and salt. Simmer covered for 5 minutes. Add chicken and simmer for more. Taste for seasoning. (this can be done several hours in advance) 2) In large bowl, combine lemon juice and egg yolks, and whisk to blend. Add half the cheese and whisk to blend. Set aside. 3) At serving time, add a ladle of warm (not boiling) soup to the egg mixture and whisk to blend. Pour mixture back into stockpot, whiskly briskly until well blended. Add grating of nutmeg, pepper, and taste for seasoning. Serve in warmed shallow bowls, garnished with remaining cheese and parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love