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Lemon-Curry Soup

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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..

 

 

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