Lemon and rice soup

Yield: 6 Servings

Measure Ingredient
3 cans Chicken broth (13 3/4 oz
\N \N Each)
3 tablespoons Long-grain rice -- uncooked
5 \N Eggs
¼ cup Fresh lemon juice
\N \N Lemon slices

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

Similar recipes