Egg Lemon Soup
This Chinese classic is one of the simplest of soups.
7 cups vegetable broth
½ cup long-grain white rice
3 large eggs,room temperature
5 Tbs.fresh lemon juice
3 Tbs. fresh dill, chopped
- In medium saucepan, bring the broth to a boil. Add rice, cover and cook at medium heat,20 minutes. Turn off heat.
- In a medium bowl, whisk eggs until they are frothy. Slowly ladle 1/2 cup hot broth into eggs, whisking to prevent eggs from curdling. Return egg mixture to pot, stir in lemon juice and dill, and season with pepper. Gently reheat and serve.