Lemon and rice soup

6 Servings

Ingredients

QuantityIngredient
3cansChicken broth (13 3/4 oz
Each)
3tablespoonsLong-grain rice -- uncooked
5Eggs
¼cupFresh lemon juice
Lemon slices

Directions

1. In a medium saucepan simmer broth and rice, covered, until rice is tender (about 20 minutes). 2. In a bowl, beat eggs until foamy; gradually mix in lemon juice, beating until blended. Pour part of the soup slowly into egg mixture; then return mixture to remainder of soup, stirring constantly. Stir over low heat until hot, but do not boil. Serve at once, garnish with lemon slices.

Recipe By : the California Culinary Academy From:

File