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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a unique soup with a tremendous flavor. Try it once and you'll be hooked. Such subtle flavors, and so pretty in a bowl. Ingredients:
2 cups milk |
6 egg yolks, beaten |
1/2 cup long grain rice |
1/4 cup chopped parsley (fresh only) |
1 lemon, zest of |
2 tablespoons cornstarch |
2 quarts chicken broth |
1/4 cup white wine |
1 cup butter |
1 lemon, juice of |
salt and pepper (i fresh ground sea salt and pepper) |
Directions:
1. Whisk milk and cornstarch together with beaten yolks.
2. Set aside.
3. Bring chicken broth to a boil and add rice.
4. Cook, covered until the rice is fluffy and tender, about 25 minutes.
5. Reduce heat to lowest setting, add milk mixture, stirring carefully.
6. Stock will continue to cook and thicken.
7. Add remaining ingredients.
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