Lemon Soup with Rice

Ingredients

• 1 l poultry broth
• 100 g rice
• 2 untreated lemons
• 3 egg yolks
• Salt
• Pepper (freshly ground)
• 1 tsp ground allspice
• coriander leaves (for garnish)
• lemon slice (for garnish)

Instructions

1. 1.

   Bring the poultry broth to a boil, add the rice and simmer over low heat for about 25 minutes until tender.

2. 2.

   Wash the lemons hot, zest them finely. Halve the lemons, squeeze out the juice and whisk it with the egg yolks in a bowl. Slowly pour about 200 ml of the hot soup into the egg mixture in a thin stream while stirring. Return the mixture to the pot, stir well, and do not let the soup boil again so the eggs don’t curdle. Add the zest, season with salt, pepper and allspice, then ladle into bowls.

3. 3.

   For serving add lemon slices (from untreated lemons) to the soup and sprinkle with coriander.