This Turkish rice soup combines cooked rice with a velvety egg-yolk and lemon mixture. Lightly tangy and filling, it is a simple soup for cold days.
Cook the rice in the chicken stock over medium heat, covered, for 18–20 minutes, until very tender.
Whisk the egg yolk and lemon juice, then temper the mixture by whisking in a ladleful of soup.
Slowly stir the egg mixture into the soup. Warm over low heat for 2 minutes without letting it boil.
Drizzle with melted butter and serve hot.
Store in a covered container in the refrigerator for 2 days. Do not boil when reheating.
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