Egg And Lemon Soup Recipe
Egg And Lemon Soup made using this recipe is an experience by itself. An incredible Egg And Lemon Soup gets its taste from Eggplant Eggs. Indulge yourself in this Egg And Lemon Soup as Appetizer. I challenge you to give me a better recipe of Egg And Lemon Soup than this.
Ingredients
1 1/2 quarts chicken stock (homemade or canned)
1 1/2 cups uncooked parboiled rice
1 whole egg
3 egg yolks
Juice of 2 lemons
Salt and pepper to taste
Directions
1. Heat stock in a saucepan. Add rice and simmer, covered, until tender
2. Beat egg and yolks until light. Beating constantly, slowly add lemon juice.
3. Measure 2 cups hot chicken stock and add, tablespoon by tablespoon, to egg mixture, beating constantly to prevent curdling. Add this mixture to the remaining hot chicken stock with rice. Season with salt and pepper.
2. Beat egg and yolks until light. Beating constantly, slowly add lemon juice.
3. Measure 2 cups hot chicken stock and add, tablespoon by tablespoon, to egg mixture, beating constantly to prevent curdling. Add this mixture to the remaining hot chicken stock with rice. Season with salt and pepper.
