Recipe - Avgolemono (Egg Lemon Soup)

6 cup Defatted chicken stock
One half cup Uncooked white rice
4 Eggs
3 tablespoon Fresh lemon juice; strained
Salt
2 tablespoon Finely chopped fresh mint

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 One fourth 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 recipeludigest by jeryder@juno.com on Mar 21, 1998