Egg-Lemon Soup with Chicken and Rice Recipe – ChefShop.Com
This recipe is from the cookbook Kokkari, the wonderful restaurant in San Francisco. Filled with recipes of "Contemporary Greek flavor flavors" By Chef Erik Cos
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefshop.com.
Ingredients
- 1 boneless, skinless chicken breast, about 3/4 of a pound
- 1 quart unsalted chicken stock
- 1/4 cup long grain rice
- Sea salt and freshly ground pepper
- 3 tablespoons cornstarch dissolved in 3 tablespoons water
- 3 large egg yolks
- 1/3 cup fresh lemon juice, plus more as needed
- Chopped fresh dill for garnish
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