Maylaysian lemon rice soup*
5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | quart | Vegetable broth |
| ½ | cup | Brown rice |
| 1 | Bay leaf | |
| Salt to taste (if needed) | ||
| Minced green onion or chives | ||
| ¼ | teaspoon | Summer savory |
| 4 | Eggs, beaten | |
| 2 | Lemons, (juice and grated peel) or to taste | |
Directions
GARNISH
Heat stock to boiling, add rice, bay leaf, and salt if needed. Simmer 30 to 40 mintes or until rice is tender. Remove the bay leaf. Mix summer savory with beaten eggs. Add lemon juice and grated peel and mix again. Slowly add one cup of stock to egg mixture, stirring constantly. Add egg mixture to soup. Garnish each bowl before serving.
Makes a lovely appetizer
From the Deaf Smith Country cookbook, Natural Foods for Natural Kitchens
typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 02-23-95