Tuesday, April 24, 2012

Egg Lemon Soup! by Sarah Sparks

Tonight was a treat when my aunt brought over some Egg Lemon Soup to my grandmother's house. Oh, Lemon, I love you. I was already on my second bowl when a message that contained the recipe arrived in my facebook mailbox. My aunt rocks!

Sarah's new fave: Egg Lemon Soup




*Two 32 oz. boxes of REDUCED SODIUM
Swanson chicken broth.

*2 cups of whole milk

* 1 1/2 tbsps. of cornstarch

* 2 TBSPS. of unsalted butter

* 3/4 cup of fresh squeezed lemon juice (IN ADVANCE) (4-5 lemons)


* chopped parsley

* Dash of sea salt and fresh cracked pepper

* A little less than 1/2 cup of rice

Cook broth to almost boiling and then add uncooked rice
Cook that for 15 minutes (maybe 20. Don't want mushy rice)
on a low fire with cover.

Before the 15 minutes are up, add butter to broth
and melt that completely~

IN a BOWL, prepare milk with the cornstarch, mix well
and then mix in the beaten egg yolks.
Mix well. Set aside.

Go back to stove:
Remove soup from heat and add the egg/milk mixture
stir carefully and completely. Should be thickening.

Move back to burner with low heat
and stir often to thicken more.

Add parsley, dash of salt, cracked pepper AND squeezed
lemon juice you set aside earlier.
Stir and taste.