New Italian Recipes Presents:
Italian Lemon Chicken Soup

Ingredients:
2 T Olive oil
1 T Butter or butter buds
1 red or green bell pepper, minced
3 bay leaves
2 cloves garlic, minced
2 lemons, juiced and seeded
2 eggs, whites and yokes separated
1 cup rice, your favorite kind or a mixture
5-7 cups chicken broth (homemade chicken stock)

Garnish:
1/2 cup chopped Italian Parsley
2 cloves garlic, minced
Juice of 1 lime
 

Before starting the soup:
Mix the garnish ingredients in a small bowl and refrigerate until ready to serve the soup.

Preparation:
To a non-stick stock pot heated over medium high heat, add olive oil and butter or butter buds. When oil is warm, add peppers, bay leaves and garlic. Sauté for 4-5 minutes. Add stock.

Add rice and reduce to simmering. When rice is tender, add lemon juice and continue simmering.

Separate the eggs and beat the whites until stiffened. Add the yokes in and beat again.

Add about ½ cup of the soup broth to the eggs and stir. Add the eggs to the soup and cook for 2 minutes, then remove from heat. Ad a dollop of the garnish to each bowl.

Serve the splendiferous Italian lemon chicken soup with toast, French or Italian Bread (homemade would really be fabulous). Put the slices under the broiler for a couple of minutes with some butter, garlic and basil on it. Now you’ve really got a princely version of lemon chicken soup!