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Categories: Appetizers - Soup - Boiled
From: T.T. Pirrone
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Ingredients

Ingredient Amount Notes
Chicken 1 baking hen Cut in half
Onion 1 large Quartered
Celery 1 stalk Complete including leaves
Salt    
Pepper    
Eggs 4 Separated
Lemons 2 Juiced
Rice 3 cups  

Method

  1. Cut baking hen in half
  2. Cover with water
  3. Quarter onion and add to pot
  4. Add celery to pot
  5. Add salt and pepper to taste
  6. Simmer for 4 hours
  7. Drain, reserving broth and optionally chicken
  8. Discard onion and celery
  9. Beat egg whites to stiff peaks
  10. Beat in one yolk at a time
  11. Juice lemons and slowly add juice to soup
  12. In a separate pot, boil 2 cups of raw rice
  13. Drain rice
  14. Transfer soup to blender and add drained rice
  15. Blend

Notes

  • Warm to taste (about 15 minutes) before serving
  • Slice chicken for sandwiches if desired

Modern Notes

  • The original recipe did not explictly say to blend, but heavily implied it by saying “add [rice] to other ingredients in blender” – David S
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