Wednesday, January 23, 2008
Friday, January 11, 2008
Greek Egg and Lemon Soup
When I first saw the title I wasn't so sure, but I first tried it on a day when the fridge pickins were very slim but I happily had all these ingredients. It turned out to be delicious and I've made it for family dinners on both sides already. Enjoy!
5 3/4 c. chicken broth
2/3 c. white or brown rice
1/3 c. lemon juice
4 tsp. chicken bouillon
3 eggs
In a large saucepan, combine broth, bouillon, and rice. Cover and cook until rice is tender (about 20 minutes depending on which rice you use). Beat eggs well; beat in lemon juice. Slowly beat into broth. Heat over low heat until mixture becomes creamy and hot, stirring occasionally. Do not boil! Garnish with lemon slices or parsley.
5 3/4 c. chicken broth
2/3 c. white or brown rice
1/3 c. lemon juice
4 tsp. chicken bouillon
3 eggs
In a large saucepan, combine broth, bouillon, and rice. Cover and cook until rice is tender (about 20 minutes depending on which rice you use). Beat eggs well; beat in lemon juice. Slowly beat into broth. Heat over low heat until mixture becomes creamy and hot, stirring occasionally. Do not boil! Garnish with lemon slices or parsley.
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