Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 1 small yellow onion, finely chopped
• 1 1/2 tsp coarse salt
• 1 cup long-grain white rice, rinsed and drained
• 8 cups chicken broth
• 4 large eggs, separated
• 1/2 cup fresh lemon juice (from 2 lemons)
• 1/4 tsp black pepper

Directions

1. Heat a 4- to 5-quart pot over medium heat. Add the olive oil. When it shimmers, add the onions and cook until translucent, about 3 minutes. Stir in the salt and rice and cook, stirring, for 2 minutes.

2. Stir in the broth and bring to a boil. Stir once, cover, reduce the heat, and simmer until the rice is tender, 15-18 minutes.

3. Whisk the egg whites to soft peaks in a large bowl. Whisk in the egg yolks and lemon juice until thoroughly combined.

4. Remove the soup from the heat and slowly ladle 1 cup soup into the egg mixture, whisking constantly to temper the eggs. Add the tempered eggs and pepper to the pot, stirring to combine, and serve immediately.

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