Recipe - Avgolemono Soup (Greek Chicken-Lemon Soup)

4 cup Chicken Stock
1 Tb Fresh lemon juice
One fourth teaspoon Lemon zest
One half cup Brown rice;cooked
4 lg Egg yolks;slightly beaten
Black pepper;fresh ground
Nutmeg;ground

Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest.
Add rice (I've used white rice also) and heat. Whisk One fourth cup of stock into
egg yolks, then quickly whisk mixture back into stock. Heat gently,
stirring occasionally, until steaming, 23 min. Pour into serving bowls and
sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss",
Rodale Press MM Format: Connie Rizzo, 7/28/95

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip