Sopa de Huevo y Limon

This is the basic soup Judy and I grew up on.

Ingredients

6

32

¼

1

2

¼

cups cooked rice

oz. broth

tsp. salt

whole egg

egg yolk

cup lemon juice

Step 1

Bring broth to a boil; add rice and simmer until rice is tender. Add salt to taste.

Step 2

In separate bowl, beat egg and yokes well; add lemon juice and beat thoroughly.

Step 3

Add a little of the stock to the egg and lemon and beat well. Add more stock and beat well.

Step 4

Then put the stock/egg/lemon bowl into the remainder of soup, stirring constantly.

Step 5

Bring TO a boil but DO NOT boil (the egg will start to separate if you do). 

Notes

This can be made with chicken stock, vegetable stock or a range of other soups when you want to thicken them and add the egg protein and lemon taste. Mom used to make this starting with Campbell’s Chicken Noodle Soup from a can, then adding the egg and lemon. I will often start with Ramen, then add the egg and lemon. The rice is traditional, but noodles of any kind can be substituted (see Goldstein version below). I use ONLY egg yolks and no whites; the whites tend to separate more. I also add lemon to taste: a lemon or two to 2-3 cups of soup, for example. The key thing is to add the hot broth in small increments to the egg and lemon and then not let the soup boil after the egg/lemon/broth is put back into the soup.