Lemon Rice Soup Recipe

How to make it

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• Put water in a 2 qt. saucepan and heat to a rapid boil
• After water is boiling, let bullion granules/cubes dissolve. If you're using pre-made broth, you need 4 cups.
• Once bullion is dissolved, stir in the rice, reduce heat to medium, and cover. Rice needs about 15 minutes to cook.
• Peel carrot, and dice into fairly small pieces.
• Chop celery stalk.
• Put in with broth and rice to cook.
• Separate egg whites from yolk, placing yolks and whites in separate dishes.
• Beat egg whites separately until stiff.
• Pour half of your lemon juice and one egg yolk into the egg whites, and beat well.
• Repeat with second egg yolk and remaining lemon juice.
• After rice has been cooking for 15 minutes or so, reduce to low heat.
• Slowly pour egg-lemon juice mixture into broth WHILE stirring (a whisk works best for this!.)
• Add in garlic salt and black pepper.
• Place the cover back on and let cook for 3-5 minutes on low heat.
• Place in bowl and enjoy!!
• NOTE: If you really like lemon, you can up the lemon juice a little bit. I usually use 1/2 c. lemon juice, but some people might think it is too much. You can always add more lemon juice later, but the given amount is a good place to start. Also, try adding half a medium sized onion, diced with the other veggies. It's also great without them.
• NOTE 2: This thickens up really quickly, so it's best fresh, but it tastes great as leftovers too.