Spring Soup
Apr. 12th, 2013 11:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Lemon-Chicken-Rice Soup.
1 cup milk
1 Tbsp cornstarch
3 egg yolks, beaten
1/4 cup rice
1 quart chicken stock
(I added: about 4 oz chicken thighs, chopped)
1/2 cup fresh lemon juice, with zest
chopped parsley (I used green garlic instead)
Whisk the cornstarch into the milk and then whisk in the egg yolks. Set aside.
Add the rice and chicken to the stock, and simmer about 25 minutes until the rice is puffy and tender. Remove from the heat and add the egg mixture, stirring carefully. Continue to cook for a moment until everything thickens. Remove from the heat again and add the chopped green garlic and lemon juice. Salt and pepper to taste and serve.
What worked: It was a tasty, light spring soup.
What didn't: I was pretty happy with it.
Will I make it again? Sure.
1 cup milk
1 Tbsp cornstarch
3 egg yolks, beaten
1/4 cup rice
1 quart chicken stock
(I added: about 4 oz chicken thighs, chopped)
1/2 cup fresh lemon juice, with zest
chopped parsley (I used green garlic instead)
Whisk the cornstarch into the milk and then whisk in the egg yolks. Set aside.
Add the rice and chicken to the stock, and simmer about 25 minutes until the rice is puffy and tender. Remove from the heat and add the egg mixture, stirring carefully. Continue to cook for a moment until everything thickens. Remove from the heat again and add the chopped green garlic and lemon juice. Salt and pepper to taste and serve.
What worked: It was a tasty, light spring soup.
What didn't: I was pretty happy with it.
Will I make it again? Sure.
