Russian Lemon Soup- Liminnyi Sup
Yield
servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
|
|
| ¼ | cup |
rice
uncooked |
|
| 4 ½ | cups |
chicken broth
clear |
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 4 | slices |
lemon
thin |
*
|
| ½ | cup |
cream
heavy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
|
|
| 59 | ml |
rice
uncooked |
|
| 1.1 | l |
chicken broth
clear |
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 4 | slices |
lemon
thin |
*
|
| 118 | ml |
cream
heavy |
|
Directions
Cook the rice and the butter together in medium saucepan with ½ cup of the chicken broth for 20 -25 minutes.
Stir in the remaining broth and bring to just the boiling point.
Stir in the cream, lemon rind, and the lemon juice.
Mix well and serve hot. Garnish with the parsley and a slice of lemon.
