| 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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