Greek Lemon Soup
|Chicken stock||6 Cup (96 tbs), concentrated|
|Raw brown rice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Dill||2 (For Garnishing)|
Put 6 cups chicken broth into heavy saucepan or soup kettle and bring to a boil.
Add brown rice to soup, season with salt and cook until rice is tender 15 to 20 minutes.
Put whole egg and two egg yolks into medium sized bowl; beat with rotary beater or wire whisk until light and frothy.
Slowly add the lemon juice, beating together thoroughly.
Just before serving: dilute the egg lemon mixture with one cup hot broth, beating constantly with wire whisk until well blended.
Gradually add the diluted mixture to the remaining hot soup, stirring constantly.
Bring almost to the boiling point do not boil or the soup will curdle.
Stir in the parsley and cayenne; adjust seasoning.
Remove from heat and serve immediately, garnished with freshly chopped dill.