White Pepper Lemon Soup

Makes: 6 servings

Prep Time: 5 minutes

Cook Time: 50 minutes

Savor the bright and comforting flavors of this White Pepper Lemon Soup, made with grass-fed organic ghee and Himalayan aged basmati rice. The ghee adds a rich, velvety base to the soup, while white pepper brings a gentle heat that complements the zesty freshness of lemon. Paired with the delicate texture and aroma of aged basmati rice, this soup is a light yet nourishing dish perfect for any time of year.

Ingredients:

8 cups broth, chicken or vegetable
1/2 cup lemon juice, freshly squeezed
1 onion(s), chopped
1/2 cup carrot(s,) shredded
1/2 cup celery, chopped
4 TBSP chicken or vegetable bouillon
1/4 cup Grassfed Organic Ghee*
1/4 cup flour or arrowroot powder
4 egg yolks
1 cup Himalayan Aged Basmati Rice* (cooked)
1 cup chicken shredded (optional)
1 lemon thinly sliced
1/4 tsp peppercorns, white, freshly ground

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Instructions:

1. In a large soup pot, combine the broth, lemon juice, onion, carrot, celery, and boullion. Simmer for 20 minutes.

2. Then gradually whisk in the ghee and flour. Simmer for 10 minutes, stirring frequently.

3. Meanwhile, whisk the egg yolks until they lighten in color, about 2 minutes.

4. Gradually add about 1 cup of the hot soup to the egg yolks, a little at a time, to bring the eggs up to temperature without turning them into scrambled eggs.

5. Add the egg mixture to the soup pot and heat through.

6. Add the rice, chicken, and ground white peppercorns.

7. Ladle hot soup into bowls and garnish with lemon slices.