QUICK AVGOLEMONO SOUP
Greek egg-lemon soup
This is a perfect way to use up a little leftover rice.
- 1 cup cooked white rice
- 3 cups chicken broth
- 1 lemon,
- 2 large eggs
If you don't have any leftover white rice, put
of rice on to cook.
Heat the chicken broth to boiling.
While the chicken broth is heating, beat together the lemon juice and eggs
in a small bowl or glass measuring cup until uniform in color.
When the chicken broth is boiling, stir in the cooked rice. Remove from
heat and stir briskly while slowly pouring the egg mixture into the pot from
about a foot in the air. The soup should end up resembling a cream soup and
there should be no large visible threads of egg.
This recipe even works well with canned chicken broth since the lemon
covers up the "canned" flavor.
20 minutes if you have to cook the rice, 10 minutes if you don't.
No need to measure.
Stanford University, Palo Alto, California, USA
Recipe last modified: 18 Nov 86
From: asente@cascade (Paul Asente)
Subject: RECIPE: Quick avgolemono soup
Date: 16 Jan 87 04:47:22 GMT
Organization: Stanford University, Palo Alto, California, USA
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