recipes@decwrl.UUCP (01/16/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE AVGOLEMONO-2 SP "18 Nov 86" 1987 .RZ "QUICK AVGOLEMONO SOUP" "Greek egg-lemon soup" This is a perfect way to use up a little leftover rice. .IH "4 servings" .IG "1 cup" "cooked white rice" "300 g" .IG "3 cups" "chicken broth" "750 ml" .IG "1" "lemon," juiced .IG "2" "large eggs" .PH .SK 1 If you don't have any leftover white rice, put .AB "1\(12 cup" "100 g" of rice on to cook. .SK 2 Heat the chicken broth to boiling. .SK 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. .SK 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. .NX This recipe even works well with canned chicken broth since the lemon covers up the ``canned'' flavor. .SH RATING .I Difficulty: Easy .I Time: 20 minutes if you have to cook the rice, 10 minutes if you don't. .I Precision: No need to measure. .WR -paul asente Stanford University, Palo Alto, California, USA asente@cascade.stanford.edu decwrl!glacier!cascade!asente