| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Soups, Greek, Usenet | 4 | Servings |
INGREDIENTS
| 1 | c | White rice, cooked |
| 3 | c | Chicken broth |
| 1 | Lemon, juiced | |
| 2 | lg | Eggs |
INSTRUCTIONS
If you don't have any leftover white rice, put about 1 1/2 cup of rice on to cook. Heat the chicken broth to boiling. While the chicken broth is heating, beat together the lemon juice and eggs in a small bowl or glass measuring cup until uniform in color. When the chicken broth is boiling, stir in the cooked rice. Remove from heat and stir briskly while slowly pouring the egg mixture into the pot from about a foot in the air. The soup should end up resembling a cream soup and there should be no large, visible threads of egg. NOTES: * Greek egg-lemon soup -- This is a perfect way to use up a little leftover rice. * This recipe even works well with canned chicken broth since the lemon covers up the "canned" flavor. : Difficulty: Easy : Time: 20 minutes if you have to cook the rice, 10 minutes if you don't. : Precision: No need to measure. : paul asente : Stanford University, Palo Alto, California, USA : asente@cascade.stanford.edu decwrl!glacier!cascade!asente : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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