| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 6 | c | De-fatted chicken stock |
| 1/2 | c | Uncooked white rice |
| 4 | Eggs | |
| 3 | tb | Fresh lemon juice; strained |
| Salt | ||
| 2 | tb | Finely chopped fresh mint |
INSTRUCTIONS
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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