Printable Version
Lemon soup
Ingredients
- 600ml/1pt good quality chicken stock
- 50g/2oz long grain rice
- 3 large British Lion eggs
- zest and juice 1 lemon
- croutons to serve
Preparation time: 5 mins.
Cooking time: 10 mins.
Serves: 2.
Fancy a soup with a difference? This lemon soup is perfect any time, but particularly delicious in summer.
Method
- Place the stock and rice in a large pan and bring to the boil. Simmer the rice for 10mins or until tender. Remove from the heat.
- In a large bowl, whisk the eggs with an electric whisk until they are thick and cream. Add the lemon juice and whisk again. Add a ladleful of the hot stock to the bowl and whisk again.
- Add another ladle of stock and whisk again. Now add the egg mixture to the pan and stir well. Continue stirring until the soup thickens slightly - put it back over a very gentle heat if it doesn't seem to be thickening -- but be careful as it will separate if overheated.
- Ladle the soup into bowls, scatter over the lemon zest and pepper and serve with croutons.