Lemon Rice Soup

Lemons, even used in just the smallest bit, can transform a meal from okay to spectacular. Some of my favorite foods include this acidic fruit - lemon curd, kale with lemon juice, lemonade, and lemon shrimp. The citrus taste is addicting. Lemon rice soup is one of my favorites, and despite making 8 servings, this batch lasted less than 24 hours. I used to think that the recipe was too extravagant to prepare, but in fact it is quite easy.

Ingredients:

• 16 c. vegetable broth
• 1 c. freshly squeezed lemon juice
• 1 c. shredded carrots
• 1 c. chopped onion
• 1 c. chopped celery
• .5 tsp ground white pepper
• .75 c margarine
• .5 c all-purpose flour
• 1 c. white rice
• 16 slices of lemon
• 8 egg yolks (omit for completely vegan option)

Directions

1. Melt .25 c margarine in a large pot. Add onions and slightly toss in butter.
2. Combine vegetable broth, lemon juice, carrots, onions, celery, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
3. Blend the remaining butter and flour together. Gradually add it to the soup mixture. Stir frequently as it simmers for 10 minutes more.
4. In a large bowl, beat egg yolks until light in color. Gradually add hot soup to the egg yolks, stir constantly. Add enough soup to double the egg mixture in the bowl.
5. Pour egg mixture into the soup pot and heat through. Add the rice, and cook for 10 more minutes.
6. Ladle hot soup into bowls and garnish with lemon slices.