• 900ml well-flavor home-made chicken stock

  • 50g long grain rice

  • 3 egg yolks

  • 30-60ml/ 2-4 tbsp lemon juice

  • 30ml/ 2 tbsp finely chopped fresh parsley

  • salt and freshly ground black pepper

  • lemon slices and parsley sprigs for garnish


  1. Pour the chicken stock into a pan, heat to simmer point, add in drained rice. Half cover and cook for about 12 minutes until the rice is just tender. Season with salt and pepper.

  2. Whisk the egg yolks in a bowl, then add about 30ml/ 2 tbsp lemon juice. Whisking constantly until the mixture is smooth and bubble. Add a ladleful of soup and whisk again.

  3. Remove the soup from the heat and slowly add in the egg mixture, whisking all the time. The soup will turn a pretty lemon color and will thicken slightly.

  4. Taste and add more lemon juice if necessary. Stir in the parsley. Serve at once, without reheating, garnished with lemon slices and parsley sprigs.

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