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