Chicken and Rice Soup, Soup Recipe

Serves 4

Ingredients:
2 Onions
1 clove garlic
2 carrots
1 cleaned boiling fowl, weighing approx. 38oz (1.2 kg)
1 bay leaf
Salt and freshly ground pepper as desired
3 and 1/2oz (100g) short-grain rice
2 eggs
Juice of 1 lemon

Preparation:
1. Peel the onions, garlic and carrot, trim the celery and finely dice all the vegetables.

2. Wash the boiling fowl under cold, running water and put into a large pan. Add enough water to completely cover the chicken. Bring to a boil, skimming off the scum from time to time.

3. Add the diced vegetables and the bay leaf and season with salt and pepper. Return to a boil, cover with a lid and simmer for about 1 and 1/2 hours, until the meat is soft. Drain though a strainer and reserve the broth.

4. Put the rice into the broth and cook according to the instructions on the packet.

5. Separate the meat from the bones, cut into bite-sized pieces and return to the broth. Season with salt and pepper, Remove the soup from the heat.

6. Whisk the eggs and mix smoothly with the lemon juice. Gradually stir in 1-2 ladlefuls of the broth. Then beat the egg, lemon and broth mixture into to the soup. Do not let it boil or the soup will curdle. Season again with salt and pepper and serve immediately.

This Salad recipe was published in 'Continental Cuisine - p12'.