A quick soup recipe for a chilly Friday. The spinach is optional in this recipe, but it's a nice way to sneak some veggies in to the daily diet. The egg yolks might seem a little odd, but they make this soup very rich and creamy. This soup is great with a sweet bread to accompany it. These proportions serve 2 well, it's easily doubled or tripled.
4 cups chicken broth
1/2 cup rice (NOT instant rice)
1/4 cup fresh lemon juice
3 egg yolks
3 cups baby spinach leaves
salt and pepper to taste
Heat broth in large pot on stove top to boiling. Add rice, stirring well, cover and let simmer for 15 minutes.
Whisk lemon juice and egg yolks together in a medium sized bowl.
Remove broth from heat and add several ladles of hot soup to the egg and lemon mixture. (This is called tempering, basically bringing up the the temperature of the eggs up a little so they won't scramble when you add them to the soup.) Add egg, lemon, and broth mixture to soup, whisking constantly.
Place back on heat and add spinach, stirring until spinach softens and cooks down.
4 cups chicken broth
1/2 cup rice (NOT instant rice)
1/4 cup fresh lemon juice
3 egg yolks
3 cups baby spinach leaves
salt and pepper to taste
Heat broth in large pot on stove top to boiling. Add rice, stirring well, cover and let simmer for 15 minutes.
Whisk lemon juice and egg yolks together in a medium sized bowl.
Remove broth from heat and add several ladles of hot soup to the egg and lemon mixture. (This is called tempering, basically bringing up the the temperature of the eggs up a little so they won't scramble when you add them to the soup.) Add egg, lemon, and broth mixture to soup, whisking constantly.
Place back on heat and add spinach, stirring until spinach softens and cooks down.
1 comment:
That looks really good. I wonder if you could sub in orzo for the rice?
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