Soupa avgolemono (egg and lemon soup (me))
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken stock; fresh or can |
| ⅓ | cup | Long grain rice; or medium |
| 4 | Egg | |
| 3 | tablespoons | Lemon juice, fresh |
| Salt | ||
| 2 | tablespoons | Mint, fresh; finely cut or |
| ;1 tablespoon of dried mint | ||
Directions
In a 3 to 4 quart saucepan, bring the chicken stock to a boil over with heat. Pour in the rice, reduce the heat to low and simmer partially uncovered for about 15 minutes, or until the grains are just tender but still slightly resistant to the bite. Reduce the heat to low.
Beat the eggs with a whisk or a rotary beater until frothy. Beat in the lemon juice and stir in about ¼ cup of the simmering chicken broth, stirring constantly. Cook over low heat for 3 to 5 minutes, or until the soup thickens enough to coat the spoon lightly. do not let the soup come to a boil or the eggs will curdle. Add salt to taste and serve at once, garnished with mint.
21 of 116
Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 01-08-95 (1627)