God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
A ship may be overladen with silver, even unto sinking, and yet space enough be left to hold ten times more. So a covetous man, though he have enough to sink him, yet never hath he enough to satisfy him…a circle cannot fill a triangle, so neither can the whole world the heart of man; a man may as easily fill a chest with grace, as the heart with gold.
John Trapp
Avgolemono Soup (Chicken-Lemon Soup)
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Eggs
Greece, Soups/stews, Archived
6
Servings
INGREDIENTS
6
c
Chicken stock
1/3
c
Rice, white
2
Eggs
1/4
c
Lemon juice
1/2
ts
Salt
INSTRUCTIONS
1. Bring the stock to a boil in a large saucepan.
2. Add the rice, cover and simmer over low heat for 20 minutes.
3. In a large mixing bowl, beat the eggs.
4. Whip the lemon juice into the eggs.
5. Constantly whip the lemon-egg mixture while you add 2 cups of the hot
stock, without rice.
6. Just before serving, and the egg, lemon and stock mixture to the rest of
the rice and chicken stock, whisking constantly while heating the soup over
a medium-low burner. Do not boil the soup or the eggs will coagulate.
7. Add the salt.
8. Let the soup stand covered off the burner for 5 minutes.
Original recipe from "The Ultimate Soup Book"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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