Sunday, March 16, 2014
6 cups chicken or fish stock 1/3 cup short grain rice or small soup noodles salt to taste 3 eggs, separated juice of 1 large lemon white pepper
Procedures : Bring stock to the boil and add rice or noodles and salt to taste. Stir until stock returns to a slow boil, cover and simmer gently or 20 minutes or until rice or noodles are tender. Skim during cooking if necessary. In a bowl beat egg whites until stiff, add yolks and beat until light and creamy. Gradually beat in lemon juice. Ladle about a quarter of the simmering soup into the eggs, whisking constantly. Gradually add egg mixture to soup, stirring vigorously. Remove soup from heat. Keep stirring for 1 minute and adjust seasoning with salt and pepper. Serve immediately. Serves "