The weather here in SC is still colder than usual... and while I can't complain (my family in Canada won't let me ;) it has made me long for more yummy soups... and this one is fabulous and lighter than some of the others out there, it's perfect for lunch with a small side salad! I got this recipe from one of my favorite sources - the chef at wwrecipes.com
1/2 cup (125 ml) rice
6 cups (1.5 - 2 L) beef, chicken, or vegetable stock
3 Tbs (45 ml) lemon juice
1/2 tsp (2 ml) curry powder
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley for garnish
Combine the rice and stock in a pot and bring to a boil over moderate heat. Reduce the heat and simmer covered until the rice is tender, 15 to 20 minutes.
In a bowl, beat together the eggs, lemon juice, and curry powder. Add about 1/4 cup (60 ml) of the broth and stir. Add the egg mixture to the pot and simmer, stirring constantly, for 2 to 3 minutes, until the soup has thickened slightly. Do not boil.
Season with salt and pepper and garnish with chopped cilantro or parsley.
Serves 4 to 6.
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