AVGOLEMONO-2() - QUICK AVGOLEMONO SOUP
QUICK AVGOLEMONO SOUP - Greek egg-lemon soup
This is a perfect way to use up a little leftover rice.
INGREDIENTS (4 servings)
- 300 g (1 cup)
- cooked white rice
- 750 ml (3 cups)
- chicken broth
- (1)
- lemon,
juiced
- (2)
- large eggs
PROCEDURE
- (1)
-
If you don't have any leftover white rice, put
100 g
of rice on to cook.
- (2)
-
Heat the chicken broth to boiling.
- (3)
-
While the chicken broth is heating, beat together the lemon juice and eggs
in a small bowl or glass measuring cup until uniform in color.
- (4)
-
When the chicken broth is boiling, stir in the cooked rice. Remove from
heat and stir briskly while slowly pouring the egg mixture into the pot from
about a foot in the air. The soup should end up resembling a cream soup and
there should be no large visible threads of egg.
NOTES
This recipe even works well with canned chicken broth since the lemon
covers up the ``canned'' flavor.
RATING
Difficulty:
Easy
Time:
20 minutes if you have to cook the rice, 10 minutes if you don't.
Precision:
No need to measure.
CONTRIBUTOR
-paul asente
Stanford University, Palo Alto, California, USA
asente@cascade.stanford.edu decwrl!glacier!cascade!asente