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Mediterranean Delights
Egg and Lemon Soup (Serves 4)
2 cups milk
2 tablespoons cornstarch
6 egg yolks, beaten
2 quarts chicken stock
1/2 cup long grain rice
1/4 cup butter
1/4 cup fresh chopped Italian parsley
1 cup fresh lemon juice
Zest of one lemon
salt and pepper
1. In medium/large bowl, stir the milk and cornstarch together and beat in the egg yolks. Set aside in cool area.
2. Bring the stock to boil in a large stock pot.
3. When it is boiling vigorously, add the rice and stir. Reduce heat to low.
4. Cook, covered, until the rice is fluffy and tender, about 25 min.
5. Remove the soup from heat, add the milk and egg mixture, stirring carefully.
6. Continue to cook for a moment until all thickens.
7. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
8. Season with salt and pepper and serve piping hot. Garnish with extra lemon slices and freshly chopped parsley.
One alternative is to use orzo pasta rather than the rice. You will need to increase the amount of pasta, since rice triples in volume, but pasta only doubles in volume. Enjoy!
2. Bring the stock to boil in a large stock pot.
3. When it is boiling vigorously, add the rice and stir. Reduce heat to low.
4. Cook, covered, until the rice is fluffy and tender, about 25 min.
5. Remove the soup from heat, add the milk and egg mixture, stirring carefully.
6. Continue to cook for a moment until all thickens.
7. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
8. Season with salt and pepper and serve piping hot. Garnish with extra lemon slices and freshly chopped parsley.
One alternative is to use orzo pasta rather than the rice. You will need to increase the amount of pasta, since rice triples in volume, but pasta only doubles in volume. Enjoy!
