In a large soup pot, bring the
broth to a boil and add the chicken, onions, celery, potatoes,
carrots and salt and pepper. Simmer until the chicken is
tender and the vegetables are done.
Remove the chicken to the side and strain the broth. Return
broth to the pot, add the rice, and cook until done. Remove
the pot from the heat and allow to cool.
Puree the cooked vegetables and
add to the cooked rice. Remove the chicken skins and bones,
and add the meat back to the soup pot.
In a large bowl, beat the egg whites until almost stiff. Add 1
yolk at a time, beating well after each addition. Beat in the
lemon juice.
Add some broth to the egg lemon mixture, slowly, while beating
the whole time. Add more, and keep beating. Slowly add the
hot mixture to the pot of soup, stirring the soup the whole
time.
The egg lemon sauce should be thick and foamy. Serve
immediately.
Susie's Note: Egg Lemon sauce is easy to
make. Just remember that the stock has to be cooled down a
bit or else it will cook the eggs before you can get it into
the soup. \
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