Rice Soup with Lemon and Parsley
Preparation steps
Add the rice to twice the amount of boiling salted water, reduce the heat, cover and cook over low heat for about 20 minutes, until the rice is tender and all of the water has been absorbed. Rinse the parsley, pat dry, remove the leaves and chop finely. Rinse, zest and juice the lemon. Reserve a bit of the zest for garnish and finely chop the rest. Whisk the eggs, lemon zest and juice together in a large bowl.
Bring the chicken broth to a boil. Ladle about 200 ml (approximately 1 cup) of the hot chicken broth into the egg mixture and whisk vigorously. Reduce the heat to low and stir the eggs into the chicken broth. Season with salt, pepper and allspice to taste. Ladle the soup into bowls, add a scoop of rice, sprinkle with chopped parsley and garnish with the reserved lemon zest.
