Rainy Day Greek Lemon-Egg Soup With Ginger
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Ingredients
| 2 tablespoons olive oil 1 tablespoon finely minced shallot 2 teaspoon finely grated ginger 2 quarts (8 cups) chicken stock 1 cup long grain rice, rinsed 4 eggs, separated 10 packets True Lemon salt and freshly ground black pepper to taste |
Directions
1. In a large pot, saute shallot and ginger in olive oil over medium-high heat until fragrant, about 2 minutes.
2. Add chicken stock and bring to a boil.
3. Add rice and reduce heat to medium-low.
4. for 15-20 minutes or until rice is tender.
5. Meanwhile, just before rice is tender, beat egg whites until they form medium peaks.
6. Beat in egg yolks until combined. When rice is tender, remove pot from heat.
7. Temper the eggs by slowly adding a couple of ladlefuls of hot stock, beating the mixture constantly to prevent eggs from curdling.
8. Whisk egg mixture back into the soup until incorporated.
9. Add True Lemon and stir to combine, and season with salt and pepper to taste.
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Notes
Submitted by Jasmin Baron.