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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is from the Splendid Table (NPR) from a chef named Jerry Traunfeld. I would make a soup like this with a few more ingredients... inspired by my time in Belgium eating Waterzoi. This one is so easy. I have changed only the wording of the directions. Since I grow chervil most years, it is ideal. Thank You Jerry and thank You Lynne Rossetto-Kasper. Ingredients:
4 cups chicken broth (fresh, homemade if possible) |
1/4 cup long grain white rice |
2 tablespoons long grain white rice |
3 large eggs |
3 tablespoons lemon juice |
1/4 cup fresh chervil, chopped |
salt (to taste-depending on broth) |
Directions:
1. Cook both amounts of rice in the broth just until tender (10-12 minutes).
2. Whisk the eggs and lemon juice together and add some of the hot stock (3/4 C) slowly, while whisking.
3. Whisk this mixture back into rice and broth and stir constantly with a wooden spoon over LOW heat, just until it begins to thicken (only a minute, or so).
4. Remove from heat. Soup should be smooth and glossy. Add chervil, season and serve right away.
5. ***This soup mustn't simmer/boil or the eggs will scramble. If you must keep it warm for a while before serving- use a double boiled method (like for melted chocolate).
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