Prep 1 min
Cook 15 mins
This is from the Splendid Table (NPR) from a chef named Jerry Traunfeld. I would make a soup like this with a few more ingredients... inspired by my time in Belgium eating Waterzoi. This one is so easy. I have changed only the wording of the directions. Since I grow chervil most years, it is ideal. Thank You Jerry and thank You Lynne Rossetto-Kasper.
- 4 cups chicken broth (fresh, homemade if possible)
- 1⁄4 cup long grain white rice
- 2 tablespoons long grain white rice
- 3 large eggs
- 3 tablespoons lemon juice
- 1⁄4 cup fresh chervil, chopped
- salt (to taste-depending on broth)
- Cook both amounts of rice in the broth just until tender (10-12 minutes).
- Whisk the eggs and lemon juice together and add some of the hot stock (3/4 C) slowly, while whisking.
- Whisk this mixture back into rice and broth and stir constantly with a wooden spoon over LOW heat, just until it begins to thicken (only a minute, or so).
- Remove from heat. Soup should be smooth and glossy. Add chervil, season and serve right away.
- ***This soup mustn't simmer/boil or the eggs will scramble. If you must keep it warm for a while before serving-- use a double boiled method (like for melted chocolate).