Ingredients

Makes about 3 cups (750 ml); 4 first-course servings

　　4 cups basic chicken stock [for a vegetarian soup, use Garlic Broth ]

　　6 tablespoons (90 g) Carolina or other long-grain white rice

　　8 egg yolks

　　1/4 cup (65 ml) fresh lemon juice

　　coarse salt, to taste

　　freshly ground black pepper, to taste

　　

Step 1

In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.

　　

Step 2

Meanwhile, beat the egg yolks and lemon juice together in a large bowl.

　　

Step 3

When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper.

　　Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan