Egg & Lemon Soup from Greece
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
6-8 bowls
- Serves:
- 8
ingredients
directions
- place the chicken, vegetables and bay leaf in a large pot.
- cover with water & bring to a boil.
- reduce the heat,cover and simmer for at least 1 hour until the meat will easily pull away from the bone if you use a whole chicken cut into 8 pieces.
- strain the mixture the return 7 12 cups of the stock to the pot along with most of the chicken.
- add the rice to the stock and cook for 25 to 30 minuites until tender set aside to cool slightly.
- while the rice is cooking beat the eggs in a small bowl.
- slowly add the lemon juice continuing to gently beat the mixture set aside.
- take 1 cup of the slightly cooled stock and add it 1 tablespoonful at a time to the egg & lemon mixture beating constantly to prevent curdling.
- repeat until the entire stock has been blended in.
- stiring contiuously add the rice and stock back into the pot with the chicken.
- season with salt and pepper.
- serve at once.
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RECIPE SUBMITTED BY
abraham r.
Federal Way, Washington