Avgolemono (egg lemon soup)

Yield: 1 Servings

Measure Ingredient
6 cups De-fatted chicken stock
½ cup Uncooked white rice
4 Eggs
3 tablespoons Fresh lemon juice; strained
2 tablespoons Finely chopped fresh mint

From: Bulldogfla <Bulldogfla@...> Bring the chicken stock to a boil over high heat. Add the rice and simmer, uncovered for about 15 minutes. Reduce heat to low.

Beat the eggs with a whisk until frothy. Add the lemon juice and ¼ cup of the hot broth. Slowly pour the mixture into the broth, stirring constantly.

cook over low heat for 5 more minutes. Soup should be thick enough to coat a spoon. Do not boil. Season with salt and garnish with mint.

Posted to recipelu-digest by jeryder@... on Mar 21, 1998

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