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| Chicken Soup with Rice |
Ingredients
4 glasses chicken stock
1/2 glass rice (washed, drained)
1 chicken breast (diced)
pepper
salt
Sauce:
2 egg yolks
2 tablespoons lemon juice
Cooking Instructions
First bring the chicken stock to boil. Add the rice, chicken pieces, salt and pepper. Turn the heat down to medium-low. Cover the lid and cook for almost half an hour. In a small bowl, whisk the egg yolks with lemon juice. Take a ladle of soup and blend very well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for almost three minutes. Before serving sprinkle chopped fresh parsley on top. Serve hot.
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