Chicken And Lemon Soup
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Chicken And Lemon Soup
  Chicken    Lemon    Soups  
Last updated 6/12/2012 1:13:31 AM. Recipe ID 41995. Report a problem with this recipe.
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      Title: Chicken and lemon soup
 Categories: Soup
      Yield: 2 Servings
 
      1 cn (10-oz) chicken consomme
      2 tb Rice
      2    Egg yolks
      3 tb Lemon juice
           Salt and white pepper
           Chopped chives to garnish
   
  Make the consomme up to 750 ml/1 1/4 pints (3 cups) with water, pour
  in a pan and bring to the boil. Add the rice and reduce the heat to a
  simmer. Beat the egg yolks in a small bowl and gradually whisk in the
  lemon juice. Stir in 3 or 4 tablespoons of the hot soup, a spoonful
  at a time, then slowly pour the mixture back into the hot soup,
  stirring all the time. Heat, stirring, until the rice is cooked and
  the soup is glossy and slightly thickened - do not allow the soup to
  boil or it will curdle. Season with salt and pepper to taste and
  garnish with chives. Serve with wholewheat buttered toast.
  
  VARIATION: Fish and Lemon Soup - substitute fish stock for the chicken
  consomme. Fish stock can be made by boiling fish trimmings (bones,
  heads, etc.) with an onion, carrot, celery stalk, parsley and lemon
  thyme sprigs, 1 bay leaf and 8 black peppercorns in 750 ml/1 1/4
  pints (3 cups) water and 2 tablespoons white wine vinegar. Bring to
  the boil slowly, simmer for 45 minutes, then strain. Reduce slightly
  by rapid boiling, then use in the soup as above.
  




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Recipe ID 41995 (Apr 03, 2005)

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