Lemon and rice soup
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | cans | Chicken broth (13 3/4 oz |
Each) | ||
3 | tablespoons | Long-grain rice -- uncooked |
5 | Eggs | |
¼ | cup | Fresh 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