5 cups strong chicken stock
2-3 tablespoons rice
1 large or 2 small lemons
2 eggs or 3 egg yolks
3-6 tablespoons heavy cream
Heat stock in pan. When boiling, add rice; cook 12 minutes or until rice is cooked.
Grate rind from lemon; squeeze out juice.
Beat eggs well with lemon juice, until frothy.
Take soup pan off heat; let cool slightly before adding 4 to 5 tablespoons hot stock to egg mixture. Stir in well. Pour stock and rice into top of double boiler. Strain egg mixture into stock; stir in well. Stir over gentle heat while soup thickens; do not boil, or eggs will curdle. When soup is creamy, add lemon rind; adjust seasoning. If serving cold, let soup cool. Add slightly whipped cream; chill before serving. Yield 4-6 servings.
Life is short. Break the rules. Forgive quickly.
Kiss slowly. Love truly. Laugh uncontrollably,
and never regret anything that made you smile.
Women are Angels and when someone breaks our wings we simply continue to fly...on a broomstick. We are flexible like that