Yield: 1 servings
|4 cups||Turkey stock; or chicken stock|
|2 \N||Egg yolks|
|2 tablespoons||Heavy cream|
|1 large||Lemon; juice of|
|\N \N||Freshly ground white pepper|
|1 cup||Cooked white rice|
|1 cup||Thinly sliced cooked turkey; or chicken|
|\N \N||Paper-thin slices of lemon|
|\N \N||Fresh parsley; minced|
1. In a medium soup pot, bring the stock to a boil over high heat. Reduce the heat to low. Meanwhile, in a small bowl whisk the egg yolks with the cream, lemon juice, salt, and pepper.
2. Add 1 cup of the hot stock to the egg mixture and then slowly pour the egg mixture back into the soup pot.
3. Add the rice, making sure to break up any clumps, and the cooked turkey or chicken. Heat until thickened, stirring, being careful not to let the soup boil.
4. Top each bowl of soup with a thin slice of lemon and a generous sprinkling of fresh parsley.
Copyright credit: 1991 by Kathy Gunst © 1996 Lifetime Entertainment Services. All rights reserved.
MC Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.