recipes@decwrl.UUCP (01/16/87)
AVGOLEMONO-2(SP) USENET Cookbook AVGOLEMONO-2(SP)
QUICK AVGOLEMONO SOUP
AVGOLEMONO-2 - Greek egg-lemon soup
This is a perfect way to use up a little leftover rice.
INGREDIENTS (4 servings)
1 cup cooked white rice
3 cups chicken broth
1 lemon, juiced
2 large eggs
PROCEDURE
(1) If you don't have any leftover white rice, put 1
1/2 cup 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 meas-
ure.
CONTRIBUTOR
-paul asente
Stanford University, Palo Alto, California, USA
asente@cascade.stanford.edu decwrl!glacier!cascade!asente