Avgolemono (greek egg and lemon soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken Stock |
| ¼ | cup | Uncooked Rice |
| 1 | Egg Yolk | |
| ½ | Lemon, Juice Only | |
Directions
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat.
Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in ½ cup of the stock.
Whisk the mixture back into the stockpot. Reheat but do not allow to boil.
Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini