Greek Egg and Lemon Soup Recipe
Ingredients
| Chicken stock | 2 Pint | |
| Long grain rice | 2 Ounce | |
| Salt | To Taste | |
| Pepper | 1 To taste, milled | |
| Eggs | 2 | |
| Lemon – ½ small, juice extracted | ||
Directions
MAKING
1. In a saucepan, bring the chicken stock to a boil.
2. Add rice and re-boil.
3. Reduce the heat to medium-low and simmer for about 10 minutes until the rice is cooked.
4. Season with salt and pepper.
5. In a cup, beat eggs and lemon juice together.
6. Spoon a little hot broth and add to the egg; mix well.
7. Stir in the egg mixture into the stock and rice.
8. Stir continuously and heat the soup over a low heat; do not boil.
SERVING
9. Serve piping hot.
1. In a saucepan, bring the chicken stock to a boil.
2. Add rice and re-boil.
3. Reduce the heat to medium-low and simmer for about 10 minutes until the rice is cooked.
4. Season with salt and pepper.
5. In a cup, beat eggs and lemon juice together.
6. Spoon a little hot broth and add to the egg; mix well.
7. Stir in the egg mixture into the stock and rice.
8. Stir continuously and heat the soup over a low heat; do not boil.
SERVING
9. Serve piping hot.
Chef
