Lemon-Rice Soup

INGREDIENTS

*3 c. chicken broth
*2 to 3 oz. uncooked regular rice
*2 eggs
*3 tbsp. lemon juice
*Dash of salt
*Dash of white pepper

METHOD

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.

NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.

Source: www.cooks.com

VERDICT

This one wasn't too bad. At first taste it seemed a bit too lemon like (yes, yes I know it is Lemon-Rice Soup) but after a few bites it seemed just about right. So a simple, quick and pretty tasty soup...but not my favourite. :)

Score: 75/100