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Greek Egg & Lemon Soup

Started by kaewhero, January 22, 2015, 03:19:53 AM

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0 Members and 27 Guests are viewing this topic.


1.5 litres/2(3/4) pints chicken or lamb stock
75-100 g/2(3/4) - 3(1/2) oz long-grain white rice
3 eggs, separated
3-4 tbsp lemon juice
1 tbsp water
salt and white pepper
1 tbsp chopped fresh
flat-leaved parsley, to garnish (optional)

Bring the stock to the boil in a large saucepan. Add the rice in a very slow stream so that the stock does not stop boiling. Stir once or twice. Reduce the heat and simmer gently, partially covered, until the rice is tender. Skim off any foam that rises to the surface.
Whisk the egg whites in a large bowl until almost stiff.
Add the egg yolks and continue whisking until the mixture is light and creamy. Beat in the lemon juice and water a little at a time.
Whisk in half of the hot stock and the rice gradually, about 2 tablespoons at a time. Be careful to add the hot stock very slowly to the egg and lemon mixture, and whisk constantly, otherwise the eggs may curdle (see Cook's Tip below.).
Remove the remaining stock and rice from the heat, transfer to a bowl and gradually whisk in the egg and stock mixture. Continue to whisk for 1 minute to allow the stock to cool slightly. Season the soup with salt and pepper, and serve it immediately, perhaps garnished with a little chopped parsley.

Cook's Tip
To prevent curdling, pour the egg whites into a food processor fitted with the metal blade. Process until thick and foamy, add the lemon and water slowly until combined. Continue from step 4.  :bighug:


Sounds nummy!
A little too much work for me tho.

It is what it is...

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