White Pepper Lemon Soup
Servings: 3 People
Ingredients
- 5 Cups Chicken or Vegetable Broth
- ¼ Cup Lemon Juice
- ½ Onion Chopped
- ¼ Cup Carrots Shredded
- ¼ Cup Celery Chopped
- 2 Egg Yolks
- 1 Tbsp Ghee
- ¼ Cup Flour
- ⅓ Cup Basmathi Rice Cooked
- 100 g Chicken shredded
- 3-4 White Peppercorns Freshly Ground
- ½ Lemon Sliced
Instructions
- In a pan, mix the broth , lemon juice, onion , carrot , celery
- Cook on low flame for about 20 minutes
- Now add the flour and ghee
- Whisk gradually and cook for another 10 minutes
- in another bowl beat the egg yolks until they turn lighter in colour
- Mix a little of the hot soup to the egg yolk , little by little
- Now add the egg mixture to the soup and heat through
- Add the rice, chicken and the ground white ground peppercorns
- Remove from fire
- Pour into bowls and serve warm.