Preparation / Directions:
Combine the chicken broth, water and parsley. Bring to a boil. Add the
rice. Cover and cook for 25 minutes.Meanwhile, beat the eggs well. Slowly add the lemon juice to the eggs while
continuing to beat them. Slowly pour 1 cup of the hot soup into the egg
mixture while beating. Slowly pour the egg and soup mixture back into the
soup pot while stirring vigorously. Cook over very low heat for a few
minutes, stirring constantly, until slightly thickened. Do not boil, as the
mixture will curdle.
The chicken-broth mixture can be made in advance and reheated, but do not
add the egg and lemon-juice mixture until just before serving. This soup
does not reheat well.
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