Egg Soup
Ingredients
- 6 cups chicken broth
- ¼ cup uncooked white rice
- 4 eggs
- 3 T. lemon juice
- 3 hard-boiled eggs diced
Instructions
- In a soup pot, heat broth and rice to boiling.
- Reduce heat to low, cover pot, and cook for about 20 minutes or until rice is cooked.
- In a medium mixing bowl add the eggs and lemon and, using a hand beater or a whisk, beat the mixture until frothy.
- Reduce the heat for the soup to the lowest setting.
- Stir a small amount of the hot broth into the egg mixture and then, stirring constantly, pour the egg mixture into the pot of simmering soup.
- Continue to stir constantly until the soup is heated through but not boiling.
- Just before serving, taste and add salt or pepper if needed.
- Ladle the soup into individual bowls and sprinkle hard-boiled eggs on top.
Notes & Wine Advice
You can purchase a heavy-duty eggbeater Although it’s fairly expensive, it has proven to be an indispensable addition in my kitchen. Other, cheaper eggbeaters have plastic parts and aren’t as big, so they don’t last as long or work as well for larger batches of food that need whipping.