Egg and Lemon Soup
6 cups chicken or fish stock
1/3 cup short grain rice or small soup noodles
salt to taste
3 eggs, separated
juice of 1 large lemon
Bring stock to the boil and add rice or noodles and salt to taste. Stir until
stock returns to a slow boil, cover and simmer gently or 20 minutes or until
rice or noodles are tender. Skim during cooking if necessary.
In a bowl beat egg whites until stiff, add yolks and beat
until light and creamy. Gradually beat in lemon juice. Ladle about a quarter of
the simmering soup into the eggs, whisking constantly. Gradually add egg mixture
to soup, stirring vigorously. Remove soup from heat. Keep stirring for 1 minute
and adjust seasoning with salt and pepper. Serve immediately.
Note: Soup doesn't reheat well at all. Can prepare the stock beforehand, but the
rice must be cooked in the stock just before it is required for serving.