Greek Egg Lemon Soup Recipe
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6 cups chicken stock
1/4 cup converted rice
2 eggs, beaten
Juice of one lemon
Salt and pepper, to taste
Instructions
1/4 cup converted rice
2 eggs, beaten
Juice of one lemon
Salt and pepper, to taste
1. In a large saucepan, bring chicken stock to a simmer. Stir in rice and simmer for 15 minutes or until rice is soft.
2. Combine eggs with lemon juice. Slowly add juice mixture to simmering broth. To prevent curdling, do not boil. The egg will cook instantly. Season with salt and pepper. Serves 8 to 10.
Tips from the Test Kitchen
2. Combine eggs with lemon juice. Slowly add juice mixture to simmering broth. To prevent curdling, do not boil. The egg will cook instantly. Season with salt and pepper. Serves 8 to 10.
Tips From Our Test Kitchen: This quick recipe makes a delicious first course. Garnish with rosemary sprigs and thin slices of lemon.
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