Avgolemono soup (greek chicken-lemon soup)

Yield: 4 Servings

Measure 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

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

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