Lemon Basil Soup With Rice

1. 1

   Combine broth and basil in a 3 quart saucepan.

2. 2

   Heat to a boil and stir in rice.

3. 3

   Reduce heat to simmer and cover.

4. 4

   Allow to simmer for 20 minutes or until rice is tender.

5. 5

   In a small bowl, combine lightly beaten egg yolks and lemon juice.

6. 6

   Beat with a fork until well mixed.

7. 7

   Temper the egg yolks by gradually adding about 1/4 cup of hot soup to the yolk/lemon juice mixture, beating with fork to blend.

8. 8

   Stir the tempered yolk mixture into the soup pot.

9. 9

   Cook over low heat for 3 to 5 minutes or until soup begins to thicken slightly.

10. 10

    Stir in butter.

11. 11

    Taste and add salt and black pepper, if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.