Pure comfort in a bowl. I love lemons so much that I included an entire chapter on them in the book. This is the simplest of the recipes - and the most soothing.
- 6 cups chicken stock
- 1/3 cup uncooked rice
- 4 egg yolks
- 1 tablespoon lemon rind, grated
- 3 tablespoons fresh lemon juice
Bring stock to a boil. Pour in the rice and cook about 20 minutes, until it is tender. Reduce to low heat.
In a bowl beat the egg yolks. Add the lemon rind, lemon juice and salt. Pour about 1/2 cup of the broth into the egg mixture, stirring constantly. Then pour it back into the broth, stirring. Simmer for about 5 minutes, stirring, over low heat, until slightly thickened.