Это предварительный просмотр рецепта "Chicken And Lemon Soup".

Рецепт Chicken And Lemon Soup
by Global Cookbook

Chicken And Lemon Soup
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 2

Ингредиенты

  • 1 can (10-ounce) chicken consomme
  • 2 Tbsp. Rice
  • 2 x Egg yolks
  • 3 Tbsp. Lemon juice Salt and white pepper Minced chives to garnish

Инструкции

  1. Make the consomme up to 750 ml/1 1/4 pints (3 c.) with water, pour in a pan and bring to the boil. Add in the rice and reduce the heat to a simmer.
  2. Beat the egg yolks in a small bowl and gradually whisk in the lemon juice.
  3. Stir in 3 or possibly 4 Tbsp. of the warm soup, a spoonful at a time, then slowly pour the mix back into the warm soup, stirring all the time.
  4. Heat, stirring, till the rice is cooked and the soup is glossy and slightly thickened - don't allow the soup to boil or possibly it will curdle.
  5. Season with salt and pepper to taste and garnish with chives. Serve with wholewheat buttered toast.
  6. VARIATION: Fish and Lemon Soup - substitute fish stock for the chicken consomme. Fish stock can be made by boiling fish trimmings (bones, heads, etc.) with an onion, carrot, celery stalk, parsley and lemon thyme sprigs, 1 bay leaf and 8 black peppercorns in 750 ml/1 1/4 pints (3 c.) water and 2 Tbsp. white wine vinegar. Bring to the boil slowly, simmer for 45 min, then strain. Reduce slightly by rapid boiling, then use in the soup as above.