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Categories:Viewed: 50 - Published at: 2 years ago
Ingredients
- 2 quarts chicken or turkey stock, preferably homemade
- 1 pound leeks, white and light green parts only, cleaned and sliced thin
- 23 cup rice or coarse bulgur (to taste)
- 4 large eggs, at room temperature
- Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
- Salt to taste
- Freshly ground pepper
- Chopped fresh parsley or dill for garnish
Method
- Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes.
- Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes.
- Taste and adjust salt.
- Beat together the eggs and lemon juice until frothy in a medium bowl.
- Just before serving, making sure that the broth isnt boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling.
- Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.
