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Egg And Lemon Soup

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Ingredients
  Chicken stock 3 Pint (2 Liter)
  Rice 3 Ounce (75 Gram)
  Eggs 4 , well beaten
  Lemons 2 , juiced
Directions

Put the stock in a saucepan and bring to the boil.
Add the rice and simmer for 15 minutes, or until the rice is tender.
Meanwhile, mix together the eggs and lemon juice.
Stir in a few spoonfuls of stock.
Stir this mixture into the remaining stock.
Cook gently for 3 minutes.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice
Interest: 
Healthy
Cook Time: 
28 Minutes

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