Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 Lemon-Curry Soup 1/2 cup rice 6 cups vegetable stock 3 eggs 3 tbsps. lemon juice 1/2 tsp. curry powder salt and freshly ground pepper to taste chopped fresh cilantro or parsley for garnish 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 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. Makes 4 to 6 servings.. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.