In a large saucepan over medium-high heat, bring the stock to a boil.
Add the rice and cook, uncovered, until the rice is tender, about 15 minutes.
In a medium bowl, whisk together the egg yolks, lemon juice, and lemon zest.
Whisking constantly to prevent curdling, slowly pour 1 cup (250 mL) of the hot stock into the egg mixture.
Reduce the heat under the stock to medium-low and slowly stir in the tempered egg mixture.
Cook, stirring, until the soup is slightly thickened, 3-4 minutes.
Do not let the soup boil.
Season to taste with salt and white pepper.
Ladle the soup into warmed bowls and garnish with the parsley.
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|Serving Size: 1 Serving (778g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (33%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 231.4mg||71 %|
|Sodium 1040.2mg||36 %|
|Potassium 849mg||22 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 39.4g|
|Protein 22.2g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 377
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