Lemon and Artichoke Soup
Ingredients
- 1-1/2 cups White
rice, long
grain
- 2 gallons Chicken
or vegetable
broth
- 24 California
artichokes with stems, medium to large, cooked
- 16 Eggs
- 1 cup Lemon
juice, freshly
squeezed
- Salt and
pepper to taste
Directions
In
large saucepan over medium-high flame,
combine broth and rice; bring to boil. Reduce heat to low; simmer rice
in broth
about 20 minutes, or until tender. Remove petals and fuzzy centers from
cooked
artichokes; cut bottoms into 1/4 -inch dice. When rice is done, add
diced
artichoke to broth. In large bowl, beat together eggs and lemon juice.
Slowly
whisk one-third of hot broth mixture into egg mixture, then pour back
into
saucepan, whisking constantly. Cook over low flame, stirring
constantly, until
soup thickens slightly. Do not boil once eggs have been added, or soup
will
separate. Season with salt and pepper and more lemon juice if desired.