Avgolemono soup (greek chicken-lemon soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken Stock |
| 1 | each | Tb Fresh lemon juice |
| ¼ | teaspoon | Lemon zest |
| ½ | cup | Brown rice;cooked |
| 4 | larges | Egg yolks;slightly beaten |
| Black pepper;fresh ground | ||
| Nutmeg;ground | ||
Directions
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice (I've used white rice also) and heat. Whisk ¼ cup of stock into egg yolks, then quickly whisk mixture back into stock.
Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo, 7/28/95