Lemon-Curry Soup

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                            FOOD FUNNY
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Here's a cute one from Rosemary Zwick:.

My eight-year-old grandson Jonathan was waiting in line at an ice cream
stand and hanging on to the hand of his three- year-old cousin Mark, who
kept yelling impatiently, "I want vanilla!"

The stand was out of vanilla, but the older boy handled the situation
with all the skill of a child psychologist. He bought two strawberry
cones and handed one to his cousin, saying, "Here you are - pink vanilla!"

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                            TODAY'S RECIPE
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Even though this soup is served hot, I think you'll find it light and refreshing.

Lemon-Curry Soup

1/2 cup (125 ml) rice
6 cups (1.5 - 2 L) beef, chicken, or vegetable stock
3 eggs
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 stock 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.
Received on Mon Jan 18 18:37:11 2010