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Greek Egg and Lemon Soup by Tashia

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  • Greek Egg and Lemon Soup by Tashia

    Tashia
    Posted January 14, 2006 06:55 AM

    Ingredients
    3 lbs. chicken whole or parts ( I use only breast with the bones) 3 quarts of water, 1 & 1/2 tsp. salt, 3/4 cup of long grain rice, 4 eggs, 2 Tbsps, water, 1/2 cup lemon juice.

    Directions
    Wash chicken well, place in a large pot and cover with water, add salt. Cook until is done. Remove chicken from pot, add more water if needed to make 3 quarts of broth. Bring broth to boil and add the rice. Cook on very low heat until rice is done. In a bowlbeat eggs with the 2 Tbsps. of water until very light. Take some broth about 3 cups, slowly add it to the egg mixture while beating the eggs. Pour the egg mixture to the broth in the pot, stir it and remove from the heat. P.S. If you like a more lemony taste, you may add the zest of 1 lemon when you add the rice.
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