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
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