Quick Greek Lemon Soup
"This recipe produces all the creaminess of traditional avgolemono in a fraction of the time. Feel free to use Swanson's chicken broth and frozen lemon juice made from concentrate. This is a wonderful dish if you are coping with a cold and don't want to cook!"
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 6 cups boiling chicken stock
- 1⁄2 cup raw rice
- 2 eggs
- 1⁄3 cup lemon juice (from frozen concentrate)
directions
- Bring 6 cups of chicken stock to a boil and add 1/3 cup raw rice. Cook 15 minutes or until the rice is cooked through.
- Add 1/3 cup lemon juice to the two eggs and beat using an electric mixer (you must have the egg beaten completely). Dip out a cup of the broth and pour it, beating constantly, into the egg-lemon mixture. Pour this mixture back into the broth and rice.
- Taste the soup and add additional lemon juice by 1/2 tablespoons if you wish.
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RECIPE SUBMITTED BY
<p>My name is Patricia Hamon Fulda and you can find me on Facebook (click on profile in the upper left hand corner of the page).</p>
<p>I am an enthusiastic cook who started to cook when I was 10 years old (I'm 69 now). My entire family cooked and when I got married, at age 20, I knew how to make three recipes: Fish in Sweet Sour Sauce, Chicken Paprika, and Croissants, from scratch (I used <span style=text-decoration: underline;>Tante Marie's French Cooking</span>; Julia Child didn't exist).</p>
<p>If you are using herbs and spices in your cooking I heartily recommend MySpiceSage.com. They have wholesale prices for small quantities such as 1oz., usually around $3.00 to $3.75, which is enough to have on hand, or 4 oz., which is enough for any human purpose. They have free shipping and free return shipping if you aren't completely satisfied. They also have an incredible number of spices, from North Africa to France to India (I recently counted seven masalas).</p>
<p>Happy eating! </p>
