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Russian Lemon Soup - Liminnyi Sup

beef, russian, side dish, slavic, soups
ukrainian

1 lemon lg
1/4 cup rice, uncooked
4 1/2 cup chicken broth, clear
2 tablespoon butter
1 tablespoon parsley fresh and chopped
4 lemon thin slices
1/2 cup cream, heavy

Cook the rice and the butter together in medium saucepan with 1/2 cup of the chicken broth for 20 -25 minutes. Stir in the remainingb broth and bring to just the boiling point. Stir in the cream, lemon rinf, and the lemon juice. Mix well and serve hot. Garnish with the parsley and a slice of lemon. Origin: Chef Tamara Karnishev, Hotel Bernadskaya, St. Petersburg-CIS, circa 1994 From: Don Houston Date: 14 Dec 96 National Cooking Echo Ä

Yield: 4 servings

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