Page 9 - RECIPES BOOK
P. 9
INSTRUCTIONS
1. To a large pot, add 1 tbsp olive, onion and
lemon strips.
2. Allow to sweat for 7 minutes over low-medium
heat while covered. Make sure that no color
develops.
3. Add chicken stock or broth to the pot long
with the rice, bay leaf and bring to a boil over
medium heat. Reduce heat to and simmer until
rice is tender and stock is aromatic, about 20
minutes.
4. With slotted spoon, remove and discard bay
leaf and lemon zest strips.
5. Increase heat to high and return stock to boil,
then reduce heat to low.
6. Place stick blender into the pot and blend for a
few seconds. If you do not have a stick
blender, place about 2 cups of the soup into a
blender and blend until smooth.
7. In a separate bowl, whisk eggs, yolks, and
lemon juice lightly until combined.
8. Taste and season with extra salt, pepper and
lemon juice if necessary.
9. While whisking constantly, slowly ladle about
2 cups of hot stock or broth into egg mixture;
whisk until combined.
10. Add chicken. (optional)
11.Pour egg-stock mixture back into pot; cook
over low heat, stirring constantly, until soup is
slightly thickened, about 4 to 5 minutes.
12.After this, do not simmer or bring to a boil as
this will cause the soup to get gummy.
13.Serve immediately with sprigs of dill, extra
lemon zest and black pepper.
