White Pepper Lemon Soup
  • 8cups brothchicken or vegetable
  • 1/2cup lemon juicefreshly squeezed
  • 1 onion(s)chopped
  • 1/2cup carrot(s)shredded
  • 1/2cup celerychopped
  • 4TBSP chicken or vegetable bouillon
  • 1/4cup Ghee
  • 1/4cup flouror arrowroot powder
  • 4 egg yolks
  • 1cup basmati rice(cooked)
  • 1cup chickenshredded (optional)
  • 1 lemonthinly sliced
  • 1/4tsp peppercorns, whitefreshly ground
  1. In a large soup pot, combine the broth, lemon juice, onion, carrot, celery, and boullion. Simmer for 20 minutes.
  2. Then gradually whisk in the ghee and flour. Simmer for 10 minutes, stirring frequently.
  3. Meanwhile, whisk the egg yolks until they lighten in color, about 2 minutes.
  4. 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.
  5. Add the egg mixture to the soup pot and heat through.
  6. Add the rice, chicken, and ground white peppercorns.
  7. Ladle hot soup into bowls and garnish with lemon slices.