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We eat a lot of rice in our family and I always make extra for stir fry lunches. Another way I like to use it up is to make egg and lemon soup. This is a soup you can make in a few minutes for a light lunch with a side salad or as a starter course for dinner. Sometimes I add leftover chicken to it. If you've got spring vegetables such as asparagus in your neighbourhood (lucky you!) then you could cut a few spears into pieces and toss that in as well.
This is another one of those soups that I don't use a recipe for, I just throw in any old amount until it tastes right. I like a really lemony soup, so experiment a little with the taste until the ratio of lemon juice to stock works for you. The key to getting the eggs to blend into the soup without curdling is to add a couple of tablespoons of the hot (not boiling) soup into the bowl of beaten eggs. Then in a slow stream pour the eggs into the soup while whisking. Don't make this soup in advance, because the rice will continue to absorb the stock.Egg and Lemon Soup
Serves 4
3 cups chicken or vegetable stock
1/2 cup cooked rice
2 eggs, lightly beaten
1/4 cup lemon juice
Salt to taste
Sliced lemon for garnish (optional)
Sprigs of fresh dill or thyme for garnish (optional)
1. Heat stock over a medium-hot stove until hot, but not boiling. Add rice and heat through.
2. Whisk 2 tbsp of stock to the beaten eggs. Slowly add the warmed eggs to the stock, whisking constantly.
3. Whisk in lemon juice. Add salt and adjust for taste.
4. Ladle into bowls and garnish with lemon or herbs if using.
Difficulty Level: Easy
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