وصفات: Egg and Lemon Soup

Egg and Lemon Soup

l Delicate egg and lemon soup is probab y the number-one soup in Greece. Be careful to add the hot broth slowly to the eggs, beating all the while.The extra effort will be well worth it!

المقادير broth   garnish   3 10 1/2-oz. cans (about 4 c.) chicken   ∂ c. rice, uncooked   2 eggs   4 tbsp. lemon juice   4 thin slices lemon for garnish   2 tsp. chopped fresh parsley for

طريقه التحضير
		1.
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		curdle.)
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		together.
		7.
		In a heavy saucepan, bring chicken
		broth to a boil. Turn down heat.
		Add rice and stir.
		Cover pan and simmer 12 to 15
		minutes or until rice is tender.*
		While rice is cooking, beat eggs and
		lemon juice together with a wire
		whisk. Set aside.
		When rice is cooked, remove pan
		from heat.
		Carefully add 2 c. hot broth to the
		egg-lemon mixture, a little at a
		time, whisking constantly. (If you
		add the broth too quickly or don’t
		keep whisking, the eggs will
		Add the egg mixture to the
		remaining broth and rice and whisk
		Serve in soup bowls with a thin slice
		of lemon and a sprinkle of chopped
		fresh parsley floating on top.
Preparation time: 10 minutes Cooking time: 20 minutes Serves 4

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