Greek Egg And Lemon Soup Recipe
Ingredients
| 1 quart homemade Chicken Broth or commercial low-sodium variety | ||
| Rice | 1/4 Cup (16 tbs), uncooked | |
| Lemon juice | 4 Tablespoon | |
| Egg substitute equivalent to 3 eggs, room temperature | ||
Directions
Place chicken broth in a large stockpot over medium-high heat.
Bring to a boil.
Add rice, reduce heat and cook until tender.
Remove from heat and set aside.
In a bowl, combine lemon juice and egg substitute.
Beat well.
Whisk half the broth, a little at a time, into egg-substitute mixture.
Pour egg-substitute mixture back into remaining broth, mixing well.
Return to low heat and cook, stirring constantly, just until soup is thickened.
Be careful not to boil the soup.
Bring to a boil.
Add rice, reduce heat and cook until tender.
Remove from heat and set aside.
In a bowl, combine lemon juice and egg substitute.
Beat well.
Whisk half the broth, a little at a time, into egg-substitute mixture.
Pour egg-substitute mixture back into remaining broth, mixing well.
Return to low heat and cook, stirring constantly, just until soup is thickened.
Be careful not to boil the soup.
Chef
