Lemon Soup with Rice

Ingredients

• 1 l poultry broth
• 150 g long-grain rice
• 2 untreated lemons
• 3 egg yolks
• Salt
• Pepper (freshly ground)
• 1 tsp ground allspice
• mint (for garnish)

Instructions

1. 1.

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

2. 2.

   Wash the lemons hot, zest them and finely chop. Halve the lemons, squeeze out the juice and whisk it with the egg yolks in a bowl. Gradually stir in about 200 ml of the hot soup in a thin stream into the eggs. Slowly return the mixture to the soup pot, stirring well, and do not let the soup boil again so the egg does not curdle. Add the zest and season with salt, pepper, and allspice before serving into bowls.

3. 3.

   Serve garnished with mint leaves.