Lemon Basil Soup With Rice - cooking recipe

Ingredients

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

Preparation

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