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This is a Greek soup made
of eggs and lemon juice in chicken broth (other meat, fish or
vegetables can also be used) added with small amount of rice to make
the soup more filling.
Ingredients (serves
four)
Method
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Add chicken stock
into a deep sauce pot then add rice into it. Cook with low heat
and simmer for a about 15 minutes until the rice is soft. Add
seasoning to taste.
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Whisk the egg
yolks in a large bowl, then add in half the lemon juice and
whisk until mixture is smooth and bubbly. Add a little bit of
soup in and whisk again.
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Remove the pot
from heat then add egg mixture into the soup. Whisking the
mixture while adding it to the soup. The soup will thicken
slightly and color change to lemon like.
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Stir in the
chopped parsley and adjust the amount of lemon juice o your
taste.
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Garnish with
parsley sprigs and serve hot.
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