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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 48 |
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vegetarian all the way (if you substitute chicken with vegetable broth) Ingredients:
4 cups chicken broth (or veggie) |
1/3 cup long grain rice |
1/2 lb asparagus spear (trimmed and sliced diagonally 1 inch pieces) |
4 eggs |
1 tablespoon lemon juice |
1 teaspoon pepper |
Directions:
1. In a heavy saucepan, bring stock and rice to a boil.
2. Reduce heat and add asparagus partially cover and cook 15 minutes or until rice is tender.
3. In a small bowl, whisk eggs until well beaten.
4. Stir in lemon juice.
5. Whisk approximately 250 mL (1 cup) hot stock into egg mixture to rice mixture, stirring constantly.
6. Cook over low heat until smooth and thick.
7. Do not boil or soup will curdle.
8. Remove from heat.
9. Stir in lemon rind.
10. Season with pepper.
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