MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Avgolemono Egg & Lemon Soup > Cypriot
Categories: Greek, Turkish, Soups
Yield: 1 Servings
2 pt Well flavoured chicken
Stock
2 oz Rice
Salt and pepper
2 Eggs
Juice of 1-2 lemons
2 tb Finely chopped parsley or
Chives (optional)
Bring the chicken stock to the boil in a large saucepan.
Add the rice and simmer until cooked. Take the pan off the heat and
allow the soup to cool a little.
Beat the eggs and lemon juice together in a bowl. Add a spoonful of
the warm soup, stir well and blend the egg mixture back into the
soup, stirring all the time.
Reheat the soup carefully, taking care not to let it boil or it will
curdle.
Taste for seasoning. Don't be afraid to add salt, it will only
improve the lemon flavour rather than drown it.
Serve the soup immediately, garnished with chopped parsley.
TASTES OF CYPRUS
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-- Sean
... Experience is the dividend you get from your mistakes.
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