Lemon Soup

Rating: 3.50 / 5.00 (6 Votes)

Total time: 45 min



Cook the chicken in 1 1/2 liters of water with the vegetables and the onion sprinkled with bay leaf spice and cloves and a little salt until the meat separates from the bone. Put the meat aside and pour the clear soup through a hair sieve.

Sweat the flour in the butter until golden, carefully add the lukewarm chicken soup while stirring continuously with a whisk and let it bubble up. Rinse the long-grain rice and add to the now-bound soup. Stir well. Let the soup bubble up again, remove from the heat and stand with the lid closed for 20 minutes until the long-grain rice is tender. Beat the eggs and mix carefully with the juice of one lemon. Stir a small amount of the clear soup by the spoonful into the egg and lemon mixture, then pour this sauce into the soup. Stir and bring to the table hot.

As a Christmas menu: Lemon soup

Chicken pate

Baden pike dumplings Beef roast in red wine Christmas zabaglione

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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