Beid Bi Lamoun (Egg and Lemon Soup)

Recipe by Mirj2338
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 7 12
    cups chicken stock (see below)
  • 13
    cup rice, washed,or 1/3 cup italian pastina,or 1/4 cup tapioca
  • 3
    egg yolks or 2 whole eggs
  • 1 -2
    lemon, juice of
  • 2
    teaspoons finely chopped parsley (optional) or 2 teaspoons finely chopped chives (optional)
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DIRECTIONS

  • Make a rich chicken stock with leftover chicken bones or giblets.
  • If it is not strong enough, add a stock cube.
  • Season with salt and pepper.
  • Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
  • Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
  • Add a ladleful of the soup to the egg mixture and beat well.
  • Pour this back into the pan slowly, still beating constantly.
  • Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.
  • On no account allow it to boil, or the eggs will curdle.
  • Taste and adjust seasoning, adding more lemon juice if necessary.
  • Garnish, if you like, with chopped parsley or chives, and serve immediately.
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