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Egg Lemon Rice Soup
4 c Turkey stock; or chicken stock
2 Egg yolks
2 tb Heavy cream
1 lg Lemon; juice of
Freshly ground white pepper
1 c Cooked white rice
1 c Thinly sliced cooked turkey; or chicken
Paper-thin slices of lemon
Fresh parsley; minced
In a medium soup pot, bring the stock to a boil over high heat. Reduce
the heat to low. Meanwhile, in a small bowl whisk the egg yolks with the
cream, lemon juice, salt, and pepper.
Add 1 cup of the hot stock to the egg mixture and then slowly pour the
egg mixture back into the soup pot.
Add the rice, making sure to break up any clumps, and the cooked turkey
or chicken. Heat until thickened, stirring, being careful not to let the
Top each bowl of soup with a thin slice of lemon and a generous
sprinkling of fresh parsley.
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