Recipe - Chicken And Lemon Soup

1 cn (10oz) chicken consomme
2 tablespoon Rice
2 Egg yolks
3 tablespoon Lemon juice
Salt and white pepper
Chopped chives to garnish

From: Anja Wolle A.C.Wolle@SOTON.AC.UK

Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989

Make the consomme up to 750 ml/1 One fourth 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 One fourth 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.

EATL DIGEST 1 JULY 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.