Chicken Artichoke And Lemon Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I haven't made this yet. But it sounds tasty, elegant and seems easy to make. From, How many Potatoes in a Pound? Ingredients:
5 c chicken broth (homemade or canned) |
salt |
white pepper |
1/3 c rice |
3 eggs yolks |
3 3/4 tbl. fresh lemon juice |
1 can artichoke hearts (not marinated), chopped |
3/4 tsp. garlic powder |
dash of cayenne pepper |
lemon slices and chopped parsley for garnish |
Directions:
1. Bring chicken stock to a boil and season lightly with salt and pepper.
2. Stir in rice and cook until almost tender, about ten minutes. Reduce heat to lowest possible temperature.
3. In a medium glass or stainless-steel bowl, beat egg yolks and lemon juice until frothy.
4. Pour about a cup of the hot broth into the egg mixture in a thin stream, whisking constantly. Pour egg mixture into the soup pot and stir until soup begins to thicken, about 3 minutes. (Do not let the soup come to a simmer, or it may curdle.)
5. Add artichokes, garlic powder to taste and a dash of cayenne.
6. Garnish with a thin lemon slice and parsley.
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