Friday, July 01, 2005

Broccoli, Egg, and Lemon Soup with Chicken

Broccoli, Egg, and Lemon Soup with Chicken

4 cups chicken broth
1 Large Lemon
1 Cinnamon stick
1 bay leaf
2 large eggs
2 large egg yolks
2 tablespoons lemon juice (from above lemon)
1/4 teaspoon cayenne pepper
Salt and Pepper to taste

2 cups shredded cooked chicken (about 2-3 breasts)
1 1/2 cups cooked rice
1 1/2 cup cooked broccoli florets, chopped

Zest the lemon into large strips sing a vegetable peeler. Juice lemon and set aside. In a large pot, bring broth, zest, cinnamon stick, and bay leaf to a boil over medium-high heat. Cover and then boil for 5 minutes to infuse the flavors. Uncover and remove zest, cinnamon, and bay leaf with tongs or a slotted spoon. Remove from heat.

In a medium bowl, whisk together the eggs, yolks, reserved lemon juice, and cayenne. Slowly add 1/2 cup hot broth while whisking constantly. When combined, slowly add this mixture back into the broth continuing to whisk.

Constantly whisking, cook slowly over low heat until slightly thickened, about 5 minutes. Do not bring to a boil as you will scramble the eggs. Gently fold in chicken, rice and broccoli. Cook another minute or two until heated through while constantly stirring. Add salt and pepper to taste.

Serves 4

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