Categories: Soup

Ingredients

• 4 T. olive oil
• 6 scallions, finely chopped
• 2 ribs celery, finely chopped
• 4 C. vegetable stock
• 1 C. water
• 1 28 oz. can diced tomatoes with juices
• Salt & pepper
• 1/2 C. dry white wine
• 1/2 t. cinnamon
• 2 bay leaves
• 1/2 C. basmati rice
• 1/2 C. chopped parsley
• 2 egg yolks
• 2 1/2 T. fresh lemon juice

Directions

1. In a large soup pot, heat oil over medium high heat. Add scallions and celery; sauté until soft. Add vegetable stock, water, tomatoes and salt & pepper to pot, stirring to combine. Bring to a boil. Add wine, cinnamon, and bay leaves. Reduce heat, cover pot, and simmer for 45 minutes.

2. Add rice and parsley to pot. Cook until rice is soft, about 20 minutes. Remove bay leaves from soup and discard. Season soup with salt and pepper.

3. In a medium bowl, whisk egg yolks until light and frothy. Whisk in lemon juice. Pour one ladleful of hot soup into the egg mixture, stirring constantly. Add a second ladleful of soup, continuing to whisk vigorously. Pour egg mixture into soup pot and stir to combine.

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