Description:
Greek soup flavored with lemon, thickened with egg yolk, and accompanied by rice (in the soup). Very different (at least, to me it is) and cheap to make
-- chicken bouillon, egg yolk, rice, water, lemon.
Ingredients:
4 cups basic chicken stock [for a vegetarian soup, use Garlic Broth]
6 tablespoons (90 g) Carolina or other long-grain white rice
8 egg yolks
1/4 cup (65 ml) fresh lemon juice
coarse salt, to taste
freshly ground black pepper, to taste
Instructions:
1. Cook rice separately, add as last step.
2. In a pot, bring the stock/chx bouillon to a boil.
3. In a separate bowl, whisk egg yolks, and temper with the hot broth -- up to 1/2 of the stock.
4. Pour the tempered yolks back into the pot, and stir. I realized the broth was too hot when I cooked it (because it was so much -- 6 qts) that I poured it back and forth between the pot and a large container, to cool it off (or risk overcooking the yolks). No more heat should be required after this point. DO NOT BOIL THE YOLKS.
5. Add the lemon (I suggest also utilizing the zest!!) and the rice.
6. Season w/ s+p.
Greek soup flavored with lemon, thickened with egg yolk, and accompanied by rice (in the soup). Very different (at least, to me it is) and cheap to make
-- chicken bouillon, egg yolk, rice, water, lemon.Ingredients:
4 cups basic chicken stock [for a vegetarian soup, use Garlic Broth]
6 tablespoons (90 g) Carolina or other long-grain white rice
8 egg yolks
1/4 cup (65 ml) fresh lemon juice
coarse salt, to taste
freshly ground black pepper, to taste
Instructions:
1. Cook rice separately, add as last step.
2. In a pot, bring the stock/chx bouillon to a boil.
3. In a separate bowl, whisk egg yolks, and temper with the hot broth -- up to 1/2 of the stock.
4. Pour the tempered yolks back into the pot, and stir. I realized the broth was too hot when I cooked it (because it was so much -- 6 qts) that I poured it back and forth between the pot and a large container, to cool it off (or risk overcooking the yolks). No more heat should be required after this point. DO NOT BOIL THE YOLKS.
5. Add the lemon (I suggest also utilizing the zest!!) and the rice.
6. Season w/ s+p.