|Avgolemono (Egg Lemon Soup)
6 cups of de-fatted chicken stock
1/2 cup of uncooked white rice
3 tablespoons of fresh lemon juice, strained
2 tablespoons of finely chopped fresh mint
From: Bulldogfla <Bulldogfla@aol.com> Bring the chicken stock to a boil over high heat. Add the rice and simmer, uncovered for about 15 minutes. Reduce heat to low. Beat the eggs with a whisk until frothy. Add the lemon juice and 1/4 cup of the hot broth. Slowly pour the mixture into the broth, stirring constantly.
Cook over low heat for 5 more minutes. Soup should be thick enough to coat a spoon. Do not boil. Season with salt and garnish with mint.
Posted to recipelu-digest by firstname.lastname@example.org on Mar 21, 1998