Lemon-egg soup
· 6 cups chicken or vegetable broth
· 1 cup rice
· 1 or 2 eggs
· 1 to 2 Tbsp. lemon juice
· Salt and freshly ground black pepper
Bring the broth to a boil. Add the rice, cook until the rice or pasta is tender.
Meanwhile, whisk the egg thoroughly. You want to really break them up – when you lift the whisk out of the bowl the egg should fall off evenly and seem almost as thin as water, with no globs or thickness to them.
When the rice is tender, ladle out about 1 cup of broth into a measuring cup or small pitcher. Whisk 1 Tbsp. of the lemon juice into the egg and then slowly pour the hot broth into the egg mixture while whisking the mixture constantly. This action will cook the egg but keep it from curdling.
Whisk the hot egg mixture into the soup. Taste and add more lemon juice, if needed, and salt to taste.
