Egg And Lemon Soup
by Irene Vlach
Ingredients
- 6 cups bouillon de poule
- 1/3 cups riz
- 4 oeuf
- 3 Tbsp citron, jus
- sel
- 2 tbsp menthe, finely chopped fresh
Instructions
Bring stock to a boil. Add rice, reduce heat and simmer until rice is just cooked. In a small bowl, beat together eggs and lemon juice until frothy. Add 1/4 cup of stock, then slowly pour egg mixture into stock, stirring constantly. Cook over low heat until soup thickens slightly, about 3 to 5 min. Do not boil or eggs will curdle. Season and garnish with lemon slice and mint if desired.
Eggs Make it Easy