GREEK EGG-LEMON SOUP
One medium size Chicken
½ cup raw rice
1 ½ lemons, juiced
Salt and pepper to taste
In soup pot, bring chicken broth to
When the Chicken is ready add rice to broth and stir. Reduce heat; cover and simmer
about 15 minutes or until rice is tender. Remove from heat and keep warm.
In large bowl, beat eggs until frothy. Continue beating and slowly add
lemon juice in a small, steady stream. Continue beating; gradually ladle
hot broth into egg-lemon mixture. Continue beating and adding hot broth
until bowl is full. Pour hot egg-lemon mixture back into soup pot,
stirring well. Over medium heat, bring soup to simmer until slightly
thickened. Add salt and pepper. Serve at once.
in Faliraki Rhodos Greece