Lemon Asparagus Soup with Mom & Baby Chicken Rice Balls

Name: Lemon Asparagus Soup with Mom & Baby Chicken Rice Balls
Ingredients: 4 cups chicken stock; 1/3 cup short grain white rice (Japanese sushi rice, uncooked); 4 eggs; 6 tbsp lemon juice; ½ lb asparagus (trimmed and sliced into 1.5-inch long pieces); 2 tbsp butter; 1 tsp lemon rind; ½ cup plain yogurt (unsweetened); salt & pepper; parsley; 300 g short grain white rice (cooked); 1 slice of white cheese; nori seaweed; plastic wrap

By: Cayla Gallagher

Published: May, 8 2015 Last Updated: September, 19 2022

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Lemon Asparagus Soup with Mom & Baby Chicken Rice Balls

Course Main Course

Cuisine american

Ingredients

Soup

4 cups chicken stock
1/3 cup short grain white rice Japanese sushi rice, uncooked
4 eggs
6 tbsp lemon juice
½ lb asparagus trimmed and sliced into 1.5-inch long pieces
2 tbsp butter
1 tsp lemon rind
½ cup plain yogurt unsweetened
salt & pepper
parsley

Chickens

300 g short grain white rice cooked
1 slice of white cheese
nori seaweed
plastic wrap

Instructions

Pour the chicken stock and 1/3 cup rice into a pot and bring to a boil. Bring the heat down to low and simmer for about 15-20 minutes, until the rice is tender.
In a separate bowl, whisk the eggs until they are thick and a light yellow colour. Then add the lemon juice and combine. Gradually add 1 cup of the hot chicken stock to the bowl, mixing well.
Pour the egg mixture back into the pot, and cook on low heat until the soup is smooth and thick. Then remove the pot from the heat and set it aside.
Place the butter in a pan and set to medium heat. Once the butter has completely melted, add the asparagus and lemon zest. Saute for 3-4 minutes until the asparagus is cooked.
Add the asparagus to the soup, as well as the yogurt, salt and pepper, and mix well. Set the soup aside while you make the rice balls.
For each serving, make 2 rice chickens. Take a handful of cooked rice and wrap it tightly in plastic wrap. Then take another handful of rice, about half the size of the first handful, and wrap it tightly in plastic wrap as well. Shape the rice balls into chicken shapes. Wrapping them in plastic wrap makes it much easier to shape the rice. Unwrap the rice balls, and arrange them in a shallow soup bowl. Cut some eyes and mouths out of nori seaweed and beaks and wings out of white cheese, and stick them onto the rice balls.
Pour the soup around the chickens, and enjoy!

Video

Notes

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Keyword rice

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Cayla Gallagher

Hi everyone! My name is Cayla Gallagher, and I’m the creator of Pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.

Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.