Greek Egg Lemon Soup Recipe
Ingredients
| Water | 1 Quart | |
| Instant chicken broth - 4 packages | ||
| Rice | 1/4 | |
| Lemon juice | 4 Tablespoon | |
| Egg substitute equivalent to - 3 eggs | ||
Directions
MAKING
1) In a saucepan,allow water to boil.
2) Now add chicken broth and mix well until dissolved.
3) Add rice and cook until soft.
4) Remove from heat.
5) Allow the egg substitute to cool.
6) Slowly fold in lemon juice into egg substitute.
7) Whip half the broth, adding a little quantityat a time, into egg substitute mixture.
8) Ladle egg substitute mixture back into remaining broth, stirring well.
9) Return to low heat and cook, stirring all the while, till the soup slightly thickens and reaches the required consistency.
SERVING
10) Serve hot.
1) In a saucepan,allow water to boil.
2) Now add chicken broth and mix well until dissolved.
3) Add rice and cook until soft.
4) Remove from heat.
5) Allow the egg substitute to cool.
6) Slowly fold in lemon juice into egg substitute.
7) Whip half the broth, adding a little quantityat a time, into egg substitute mixture.
8) Ladle egg substitute mixture back into remaining broth, stirring well.
9) Return to low heat and cook, stirring all the while, till the soup slightly thickens and reaches the required consistency.
SERVING
10) Serve hot.
Chef
