Refreshing, sour. It's nice to eat a bowl of this soup for dinner.
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Boil the chicken together with carrots, celery and onions, season with salt.
Chicken flesh separate from the bones, cut into cubes. Sieve the broth.
Take a pic TM "Mistral" round. Rinse rice and boil in the broth.
Grate lemon zest and squeeze the juice.
Whisk the egg yolks with the lemon juice, zest and olive oil, pour in the hot broth, stirring constantly.
Add sliced chicken flesh.
When serving, decorate the soup with parsley and slice of lemon. Bon appetit!