A comforting and creamy lemon rice soup with a delightful balance of tangy and savory flavors.
Heat the broth in a medium saucepan over medium heat until it begins to simmer.
Using a good-quality broth will enhance the overall flavor of the soup.
Add the rice, garlic, onion, carrot, and celery to the saucepan. Cover and simmer until the rice and vegetables are tender, about 20 minutes.
Stir occasionally to prevent the rice from sticking to the bottom of the pan.
In a separate bowl, whisk together the lemon juice and eggs until well combined.
Whisking the eggs thoroughly ensures a smooth texture when added to the soup.
Gradually add a ladle of the hot soup broth to the lemon-egg mixture while whisking continuously to temper the eggs.
Tempering prevents the eggs from curdling when added to the hot soup.
Slowly stir the tempered lemon-egg mixture back into the soup. Cook on low heat for 2-3 minutes, stirring gently.
Avoid boiling the soup after adding the eggs to maintain a creamy consistency.
Season the soup with salt and white pepper to taste. Stir in the parsley just before serving.
Fresh parsley adds a burst of color and flavor to the soup.
Ladle the soup into bowls and serve warm. Enjoy your comforting and creamy lemon rice soup!
Serve with a slice of crusty bread for a complete meal.
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