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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 68 |
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For something unusual, try this lemon soup. Ingredients:
zest of 1 lemon, julienned cut (finely cut strips) |
7 cups (1.75 l) chicken bouillon or stock |
1/2 cup (80 g) basmati rice |
1 cinnamon stick |
salt and pepper to taste |
2 egg yolks |
juice of 1 lemon |
Directions:
1. In the microwave, put the lemon zest in a small container and cook for 30 seconds to extract the oil from the lemon.
2. In a saucepan, on medium heat, bring the bouillon or stock to a boil. Add the rice and bring back to a boil (skim top if necessary and discard).
3. Add the cinnamon stick and cook for 5 to 8 minutes until the rice is cooked. After 5 minutes of cooking add the lemon zest. Add salt and pepper.
4. In a bowl, whisk the egg yolks until a pale yellow colour. Add the lemon juice and whisk to incorporate. Add the bouillon or stock mixture and remove the cinnamon stick.
5. Pour the soup in a saucepan and continue simmering until the soup thickens but do not let it boil. Serve with pieces of toasts or crackers.
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