Quick avgolemono soup
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Quick avgolemono soup
  Quick    Soups    Greek  
Last updated 6/12/2012 1:02:02 AM. Recipe ID 25471. Report a problem with this recipe.
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      Title: Quick avgolemono soup
 Categories: Soups, Greek, Usenet
      Yield: 4 Servings
 
      1 c  White rice, cooked
      3 c  Chicken broth
      1    Lemon, juiced
      2 lg Eggs
 
  If you don't have any leftover white rice, put about 1 1/2 cup of
  rice on to cook.
  
  Heat the chicken broth to boiling.  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.
  
  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:
  
  *  Greek egg-lemon soup -- This is a perfect way to use up a little
  leftover rice.
  
  *  This recipe even works well with canned chicken broth since the
  lemon covers up the "canned" flavor.
  
  : Difficulty:  Easy
  : Time:  20 minutes if you have to cook the rice, 10 minutes if you
  don't. : Precision:  No need to measure.
  
  : paul asente
  : Stanford University, Palo Alto, California, USA
  : asente@cascade.stanford.edu      decwrl!glacier!cascade!asente
  
  : 




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Recipe ID 25471 (Apr 03, 2005)

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