Avgolemono Soup (Egg and Lemon Soup)

Title:
Avgolemono Soup (Egg and Lemon Soup)

Yield:
6 Servings

Categories:
Soups,
Greek




Ingredients:





     6 c  Rich chicken stock


     3    Eggs, well beaten


   1/3 c  Rice (not instant)


   1/3 c  Strained lemon juice






 In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and


 simmer for about 20 minutes until tender. Reduce the heat and barely


 simmer. in a mixing bowl beat the eggs until they are light and frothy and


 stir in the lemon juice.  Slowly add 2 cups of the broth to the mixing


 bowl, beating constantly. Stir the mixture gradually into the remaining


 broth. Reheat the soup before serving, but do not let it boil.


 


 Posted by Jerry Tretiak. Courtesy of Fred Peters.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini