Egg & Lemon Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Chicken stock,
1/3 cup: Raw brown rice,
4 each: Eggs,
3 tbsp: Lemon juice,
Salt to taste,
2 tbsp: Fresh mint, finely chopped
Directions:
Bring stock to boil. Add rice and simmer until rice is done, about 45
minutes. Beat together eggs and lemon juice until frothy. Add 1/4
cup of stock, then slowly pour egg mixture into stock, stirring
constantly. Cook over low heat until soup thickens slightly, about
3-5 minutes. Do not boil. Season and garnish with a lemon slice and
chopped mint. Origin: Yeast-Free Feast. Shared by: Sharon Stevens,
Oct/94.
Source from luhu.jp
minutes. Beat together eggs and lemon juice until frothy. Add 1/4
cup of stock, then slowly pour egg mixture into stock, stirring
constantly. Cook over low heat until soup thickens slightly, about
3-5 minutes. Do not boil. Season and garnish with a lemon slice and
chopped mint. Origin: Yeast-Free Feast. Shared by: Sharon Stevens,
Oct/94.
Source from luhu.jp