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| This soup is a relative newcomer to us, but immediately became a favorite! |
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| 6 cups |
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Chicken broth |
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| 1/3 cup |
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Rice (uncooked) |
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| 6 |
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Eggs |
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| 6 Tbs |
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Lemon juice |
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Chopped, fresh mint leaves |
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| 1 |
Bring chicken broth to boil, add rice, cover and simmer 20 minutes until rice is tender. |
| 2 |
In large bowl, beat eggs and then add lemon juice to eggs. |
| 3 |
Slowly add some of the hot broth to egg mixture, stirring quickly so eggs do not cook. Continue till you've added about half of the broth. |
| 4 |
Stir egg/broth mixture into broth in pan. Cook slowly until soup thickens. |
| 5 |
Serve with chopped fresh mint leaves. |
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| Cooking Tips |
| If there is enough for leftovers, reheat very slowly or soup will curdle. This is such an easy recipe to reduce or add to! The formula is: for every cup of broth, use one egg and one tablespoon of lemon juice! The rice is a little more difficult, but your own taste will work it out! |
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