lemon juice (from about 4 lemons)
cooked white rice
1 ⅓ c
cooked chicken, cut into bite-sized piece
Salt and black pepper, to taste
Chopped parsley, for garnish
Adapted from Tony Cervone, Souvla, San Francisco, CA
This savory combination of lemon and eggs makes for a silky, satisfying soup.
*Cervone advises taking the eggs and lemons out of the refrigerator ahead of time so they’re closer to room temperature when they’re tempered.
- Heat the stock in a large pot over medium-high heat.
- In a large bowl, whisk the eggs until frothy. Add the lemon juice and stir to combine.
- Take ¼ to ⅓ cup of stock from the pot and slowly add it to the egg-lemon mixture in a thin, steady stream, whisking constantly, just as you would add oil to make mayonnaise. Continue to whisk until the stock is fully combined with the egg-lemon mixture.
- Add the tempered mixture back to the remaining stock, along with the rice and chicken, and bring the stock to a brief boil, then lower it to a simmer. Let it cook for a minute or two, or until it has thickened slightly.
- Season the soup with salt and pepper, garnish with chopped parsley, and serve warm.
Michael Harlan Turkell
Michael Harlan Turkell is an award-winning photographer and cookbook author of the recently published, ACID TRIP: Travels in the World of Vinegar. He has photographed many prominent chefs’ cookbooks and hosts The Food Seen podcast on Heritage Radio Network.