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RECIPE 14
Greek Lemon Soup With Rice
GRANNY SAYS: This soup
recipe came to me in an unusual way: it was recommended by a nurse, immediately after I had gotten a flu shot.
(It must have worked, because I never got the flu!) But it's the
same wonderful lemony soup they serve in nice Greek restaurants, and
it's too good to save exclusively for when you're feeling like an
invalid.
| 1 quart chicken broth |
1/8 cup rice |
| 2 tbsp. cornstarch |
2 tbsp. cold water |
| 4 eggs |
1/4 cup fresh lemon juice |
| Parsley |
Salt and pepper to taste |
- Simmer the rice in chicken broth for approximately 10 minutes.
- Mix the cornstarch and water into a smooth paste and add it very
slowly, a little at a time, to the simmering broth.
- Cook for 2 minutes. Meanwhile, whisk together the eggs and lemon
juice.
- Pour about half the hot broth into the eggs, whisking constantly,
and then pour the egg-broth mixture back into the saucepan and cook
for about 10 minutes on very low heat, stirring constantly.
- Season to taste and serve hot, garnished with parsley.
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