Egg And Lemon Soup Recipe
Egg And Lemon Soup is quite an easy brew and requires just a handful of ingredients. I prepare this for the formal get-togethers. Just check out the recipe of the rich tasting Egg And Lemon Soup.
Ingredients
4 cups chicken hroth
4 teaspoons or cubes chicken bouillon
1/3 cup white or brown rice
3 eggs
2 tablespoons lemon juice
Directions
In large saucepan, combine broth, bouillon and rice.
Cover and cook until rice is tender, about 20 minutes (40 minutes for brown rice).
Beat eggs well; beat in lemon juice.
Slowly blend in half of hot chicken broth; return mixture to saucepan.
Heat over low heat until mixture becomes creamy and hot, stirring occasionally; do not boil.
{Boiling will cause the mixture to curdle.) Garnish with fresh lemon slices or parsley sprigs.
Cover and cook until rice is tender, about 20 minutes (40 minutes for brown rice).
Beat eggs well; beat in lemon juice.
Slowly blend in half of hot chicken broth; return mixture to saucepan.
Heat over low heat until mixture becomes creamy and hot, stirring occasionally; do not boil.
{Boiling will cause the mixture to curdle.) Garnish with fresh lemon slices or parsley sprigs.
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