Lemon Curry Soup

By á-708

Ingredients

• 1/2 cup (125 ml) rice
• 6 cups (1.5 - 2 L) beef, chicken, or vegetable stock
• 3 eggs
• 3 Tbs (45 ml) lemon juice
• 1/2 tsp (2 ml) curry powder
• Salt and freshly ground pepper to taste
• Chopped fresh cilantro (coriander leaves) or parsley for garnish

Details

Servings 4

Preparation

Step 1

Combine the rice and stock in a pot and bring to a boil over moderate heat. Reduce the heat and simmer covered until the rice is tender, 15 to 20 minutes. In a bowl, beat together the eggs, lemon juice, and curry powder. Add about 1/4 cup (60 ml) of the broth and stir. Add the egg mixture to the pot and simmer, stirring constantly, for 2 to 3 minutes, until the soup has thickened slightly. Do not boil. Season with salt and pepper and garnish with chopped cilantro or parsley. Serves 4 to 6.