Thursday, 21 June 2012
2 Pints Chicken Stock, strained
2 oz Rice
Salt and pepper to taste
Add the rice to the chicken stock and boil until the rice is cooked.
In a basin beat the eggs and the juice from the lemon.
Add the boiling broth to the eggs in the basin, a spoonful at a time and keep stirring. Add this back into the broth and stir for a few minutes over a low heat.
This soup is actually delicious and perfect for summer, well worth having a go making. It is refreshing and very moorish.