Avgolemono (egg lemon soup)
1 Servings
Quantity | Ingredient | |
---|---|---|
6 | cups | De-fatted chicken stock |
½ | cup | Uncooked white rice |
4 | Eggs | |
3 | tablespoons | Fresh lemon juice; strained |
Salt | ||
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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