Prior to making this soup, you first have to boil the rice. Once the rice is almost cooked, remove the excess water and let it sit on the counter. We’ll be adding it to our soup towards the end of the cooking process.
In a large pot add together sweet potatoes, green beans, green peas, celery, fennel, garlic cloves and shallots.
Add enough water to cover the ingredients and a bit more. Bring to a boil and keep it there until the sweet potatoes are soft (test them with a fork).
Lower the cooking temperature and add in pre-cooked rice. Let the soup simmer on the stovetop.
In the meantime, break eggs into a bowl and beat using a fork or a whisk.
Take one ladle of fresh hot soup and add it over beaten eggs. Mix for about 30 seconds to homogenize with beaten eggs.
Pour the contents of the bowl (beaten eggs incorporated into a bit of soup) over the main soup pot. Use a fork and mix very fast until the eggs have dissolved into the soup, forming a specific eggy texture.
Finish by adding lemon juice, salt and herbs. Let it simmer for another 2-3 minutes or until the sour taste of the lemon has combined into the entire soup.
Remove from heat and set aside to rest for a few minutes. Let the flavors develop while you prepare the table.
Congratulations! Your vegetable sour soup is now ready to be served.