Updated Thursday, April 27th, 2006
Total Time: 25
Yield: 8 to 10 servings
Chef Scott Johnson’s soup is especially refreshing in the spring.
Add rice, oregano, and poultry seasoning. Simmer, covered, an additional 15 minutes. Remove from heat and add lemon juice.
In a large bowl or 4-cup glass measuring cup, whisk together eggs and yolks until frothy. While continuing to whisk, add about 1/2 cup hot soup. Continue slowly adding soup, whisking constantly, until about 3 cups of liquid have been added. (It is important to keep whisking so the broth does not turn the eggs into scrambled eggs.) Slowly pour the egg mixture into the remaining soup, stirring constantly. Add salt and pepper to taste, and garnish with lemon slices. Serve immediately.
The soup may be reheated, but be careful not to bring it to a full boil, which could curdle the eggs.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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