Lemon Basil Soup With Rice

• 4 cans (14 1/2 oz. each) chicken broth
• 2 tsp. minced fresh basil (or 1 tsp. dried)
• 1 c. uncooked white rice
• 2 egg yolks, lightly beaten
• 2 Tbsp. freshly-squeezed lemon juice
• 2 Tbsp. butter
• Salt and black pepper, to taste

1. Combine broth and basil in a 3 quart saucepan.
2. Heat to a boil and stir in rice.
3. Reduce heat to simmer and cover.
4. Allow to simmer for 20 minutes or until rice is tender.
5. In a small bowl, combine lightly beaten egg yolks and lemon juice.
6. Beat with a fork until well mixed.
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. Stir the tempered yolk mixture into the soup pot.
9. Cook over low heat for 3 to 5 minutes or until soup begins to thicken slightly.
10. Stir in butter.
11. Taste and add salt and black pepper, if needed.

chicken broth, fresh basil, white rice, egg yolks, freshlysqueezed lemon juice, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97624 (may not work)