Yield: 1 Servings
|6 cups||De-fatted chicken stock|
|½ cup||Uncooked white rice|
|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