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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 14 |
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This is my favorite soup in the whole wide world. I have tried lots of recipes and have liked some, and have been disappointed by many. I like a lot of rice in my soup, it makes it nice and thick. So, to take the guesswork out, I created my own! I am a purist when it comes to this soup... no frills, and just a little spiciness! I make so much of it my hubby jokes that one day I will turn into a pot of lemon soup! Ingredients:
9 cups chicken broth |
1 1/2 cups raw long-grain rice |
9 egg yolks |
3/4 cup lemon juice |
1/2 tablespoon crushed dried oregano |
3 tablespoons dried parsley |
fresh ground pepper, to taste |
tabasco sauce, to taste |
Directions:
1. Beat eggs in large bowl with whisk until frothy. Add lemon juice.
2. Heat chicken broth in stockpot until it lightly boils. Ladle out 1 cup broth and set aside.
3. Turn up heat for the broth, until boiling. Add rice, cover, reduce heat to low and cook for 10 minutes.
4. Meanwhile, slowly pour the reserved hot broth into the egg-lemon mixture while beating until frothy.
5. When rice is done cooking (will be slightly firm) Slowly add egg-lemon-broth mixture, while stirring constantly, to avoid curdling the eggs.
6. Add oregano, parsley, pepper, and Tabasco.
7. Continue cooking for 20-30 minutes on medium-low heat, stirring frequently, until thickened to desired consistency.
8. Check seasonings and adjust to taste.
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