Greek Egg Lemon Soup
Hope this is what you are looking for. this gets raves when I makeit
GREEK EGG LEMON SOUP
makes 1 gallon
1 gallon chocken stock ( homemade best, canned ok )
1/2 qt long grain rice
1 1/2 cups fresh lemon juice
8 large eggs
Simmer rice in broth about 25 minutes. add lemon juice, stirring slowly.
Beat eggs well.
Stir 2 cups broth into egg and then combine eggs into hot ( not boiling! ) mixture
stirring constantly.
Heat just below simmering until eggs gently cooked,about 2 mnutes. Serve hot or chilled.
wheter you stir a bit of cream into the soup is up to you. I often do not add rice to the
soup either.
Of course salt and pepper to taste.
Serves 12 to 16
Note: please use fresh lemon juice. bottled really doesnt cut it.
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