Passover 5772 First Course

Sopa de huevo y limon

Egg and Lemon Soup

Serves 6

1 chicken carcass and some giblets or chicken wings
1 large onion
2 carrots, cut in large pieces
2 celery stalks and leaves, cut in large pieces
A few parsley stalks
Salt and pepper
1/2 cup (100 g) rice
3 large eggs
Juice of 1 or 2 lemons

Put the chicken carcass and giblets or wings in a pot with the onion, carrots, celery and parsley stalks.  Add 2 3/4 quarts (2.5 liters) of water and bring to a boil. Remove the scum, add salt and pepper and simmer , covered for 1 hour to obtain a rich stock. Strain through a sieve and return to the pot.  Simmer to reduce the stock to about 2 quarts (1.75 liters). Adjust the seasoning.

Add the rice and simmer 20 minutes or until tender.  Just before serving, beat the eggs in a bowl, add the lemon juice (the soup should be tart), and beat in a ladleful of stock. Pour this mixture into the soup, which should barely be simmering, and beat constantly until the soup thickens—but do not let it boil or the eggs will curdle. It should be creamy.

From Claudia Roden's The Book of Jewish Food: An Odyssey from Samarkand to New York