Categories: Soup
Ingredients
- 1 tbsp. olive oil
- 1 small yellow onion, finely chopped
- 1 1/2 tsp coarse salt
- 1 cup long-grain white rice, rinsed and drained
- 8 cups chicken broth
- 4 large eggs, separated
- 1/2 cup fresh lemon juice (from 2 lemons)
- 1/4 tsp black pepper
Directions
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Heat a 4- to 5-quart pot over medium heat. Add the olive oil. When it shimmers, add the onions and cook until translucent, about 3 minutes. Stir in the salt and rice and cook, stirring, for 2 minutes.
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Stir in the broth and bring to a boil. Stir once, cover, reduce the heat, and simmer until the rice is tender, 15-18 minutes.
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Whisk the egg whites to soft peaks in a large bowl. Whisk in the egg yolks and lemon juice until thoroughly combined.
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Remove the soup from the heat and slowly ladle 1 cup soup into the egg mixture, whisking constantly to temper the eggs. Add the tempered eggs and pepper to the pot, stirring to combine, and serve immediately.