Easter Soup with Egg Lemon Sauce

Easter Soup with Egg Lemon Sauce

Ingredients

• 1/2 chicken, cut up
• 3 cups water
• 1/2 cup (1 stick) butter
• 4 scallions, finely chopped
• 1/2 cup fresh dill
• 1/2 cup parsley, finely chopped
• 1/2 cup rice
• Salt and pepper

Egg−Lemon Sauce:

• 7 eggs (at room temperature)
• 2 tablespoons water
• 3 lemons Juice

Cooking Directions

1. Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chop chicken into pieces.
2. Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and transparent, being careful not to brown. 
3. Add chopped chicken and cook over moderate heat for about 5 minutes, stirring frequently. 
4. Add chicken broth and enough water to make 2 quarts liquid; bring to boil and add rice. 
5. Reduce heat and cook until rice is done. Remove from heat and blend in Egg-lemon Sauce.
6. prepare the sauce : Beat egg whites with water until stiff. Blend in egg yolks, then add lemon juice, beating until thick.
7. With a ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour sauce into soup and serve immediately.