Egg Lemon Rice Soup
| Yield: | 1 servings |
| Categories: |
| 4 | c | Turkey stock; or chicken stock |
| 2 | Egg yolks | |
| 2 | tb | Heavy cream |
| 1 | lg | Lemon; juice of |
| Salt | ||
| Freshly ground white pepper | ||
| 1 | c | Cooked white rice |
| 1 | c | Thinly sliced cooked turkey; or chicken |
| Paper-thin slices of lemon | ||
| Fresh parsley; minced |
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