Avgolemono Soup (Greek Chicken-Lemon Soup)
- 4 c Chicken Stock
- 1 Tb Fresh lemon juice
- 1/4 ts Lemon zest
- 1/2 c Brown rice;cooked
- 4 lg Egg yolks;slightly beaten
- Black pepper;fresh ground
- Nutmeg;ground
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest.
Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into
egg yolks, then quickly whisk mixture back into stock. Heat gently,
stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and
sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss",
Rodale Press MM Format: Connie Rizzo, 7/28/95
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into
egg yolks, then quickly whisk mixture back into stock. Heat gently,
stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and
sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss",
Rodale Press MM Format: Connie Rizzo, 7/28/95
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
