Asparagus Soup

1. 1

   In a heavy saucepan, bring stock and rice to a boil.

2. 2

   Reduce heat and add asparagus partially cover and cook 15 minutes or until rice is tender.

3. 3

   In a small bowl, whisk eggs until well beaten.

4. 4

   Stir in lemon juice.

5. 5

   Whisk approximately 250 mL (1 cup) hot stock into egg mixture to rice mixture, stirring constantly.

6. 6

   Cook over low heat until smooth and thick.

7. 7

   Do not boil or soup will curdle.

8. 8

   Remove from heat.

9. 9

   Stir in lemon rind.

10. 10

    Season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.