In just 30 minutes you can whip this amazingly flavorful soup up. It is good hot or chilled. I served it with Spanakopita (click for the recipe).
3 cups chicken stock (homemade preferred) if you are using box stock or broth, simmer it down and reduce it by half (this means you need twice as much)
1/4 cup rice or orzo (optional, but I like it)
4 egg yolks
2 egg whites
Freshly squeezed juice of 4 Meyer lemons (if using another type of lemon, use one less)
1/4 teaspoon sea salt
2 tablespoons minced dill, mint, chives or fennel
Lemon zest from one lemon
One thin lemon slice for each serving
- Add rice or orzo to the chicken stock, bring to a boil and reduce to a simmer till rice (20 minutes) or pasta (10 minutes) is cooked once cooked add 1/2 of the lemon juice
- Put egg whites in a container to be whipped (I use a stick blender with a whip attachment, but you can use a food processor or hand mixer to whip the whites)
- Place yolks in a mixing bowl
- Whisk 1/2 cup of the hot chicken stock/rice into yolks until well blended, then add the remaining stock/rice mixture stirring till blended
- Whip the egg whites until soft peaks form
- Marry 1/2 cup of the stock/rice/yolk mixture to the egg whites, then fold that mixture into the stock/rice/yolk being careful not to deflate.
- Taste for salt and lemon juice, adding more as needed. Ladle into warm bowls (or allow to chill and serve in stemmed glasses), sprinkle with herbs and lemon zest and add one lemon slice.
Yield: 4 to 6 servings. This does keep well in a covered container, but should be used in 1-2 days and be very careful when re-heating not to allow it to boil.