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Avgolemono (Egg Lemon Soup)
6 cups of de-fatted chicken stock
1/2 cup of uncooked white rice
4 Eggs
3 tablespoons of fresh lemon juice, strained
Salt
2 tablespoons of finely chopped fresh mint |
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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 jeryder@juno.com on Mar 21, 1998
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