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| Servings |
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Ingredients
- 8 cups broth chicken or vegetable
- 1/2 cup lemon juice freshly squeezed
- 1 onion(s) chopped
- 1/2 cup carrot(s) shredded
- 1/2 cup celery chopped
- 4 TBSP chicken or vegetable bouillon
- 1/4 cup Ghee
- 1/4 cup flour or arrowroot powder
- 4 egg yolks
- 1 cup basmati rice (cooked)
- 1 cup chicken shredded (optional)
- 1 lemon thinly sliced
- 1/4 tsp peppercorns, white freshly ground
Ingredients
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Instructions
- In a large soup pot, combine the broth, lemon juice, onion, carrot, celery, and boullion. Simmer for 20 minutes.
- Then gradually whisk in the ghee and flour. Simmer for 10 minutes, stirring frequently.
- Meanwhile, whisk the egg yolks until they lighten in color, about 2 minutes.
- Gradually add about 1 cup of the hot soup to the egg yolks, a little at a time, to bring the eggs up to temperature without turning them into scrambled eggs.
- Add the egg mixture to the soup pot and heat through.
- Add the rice, chicken, and ground white peppercorns.
- Ladle hot soup into bowls and garnish with lemon slices.
