2 liters (2 qt.) chicken broth;
1/2 cup white rice; 2 large eggs; 1 lemon, juiced; salt to taste; coarsely ground black pepper to taste; 1 tbsp. chopped fresh parsley, or to taste; optional: fresh chopped basil.
For this recipe you should use freshly made chicken broth, as opposed to cubes. Cubes often contain unnatural ingredients such as msg and preservatives. Bring the broth to a boil and add the washed rice and salt. Let rice cook for 20 minutes over medium heat. Remove the saucepan from heat and let it stand for a while. Separate the whites from the egg yolks, and beat the whites lightly in a bowl. Add the yolks and lemon juice and beat until you get a smooth mixture. With a ladle, pour slowly some of the warm broth into the egg mixture, while beating continuously. When the mixing bowl is full, pour the contents back into the remaining broth, and stir continuously until the soup is of a uniform texture. Season with black pepper and add the fresh parsley. Add a pinch of fresh basil, if using.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.