Citrus and Rice Broth
ready in 55 min.
Bring the stock to the boil, add the rice and cook on a low heat for around 25 min.
Mix together the lemon juice and the egg yolks. Gradually add approx. 200 ml of the hot soup and then return the mixture slowly to the pot. Stir well and do not allow the soup to boil any more.
Add the lemon zest and season with salt, ground black pepper and allspice. Transfer into bowls and serve garnished with mint leaves.