*  Exported from  MasterCook  *
 
                    AVGOLEMONO SOUP (CHICKEN-LEMON SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Chicken stock
      1/3   c            Rice, white
    2                    Eggs
      1/4   c            Lemon juice
      1/2   ts           Salt
 
   1. Bring the stock to a boil in a large saucepan.
   
   2. Add the rice, cover and simmer over low heat for 20
   minutes.
   
   3. In a large mixing bowl, beat the eggs.
   
   4. Whip the lemon juice into the eggs.
   
   5. Constantly whip the lemon-egg mixture while you add
   2 cups of the hot stock, without rice.
   
   6. Just before serving, and the egg, lemon and stock
   mixture to the rest of the rice and chicken stock,
   whisking constantly while heating the soup over a
   medium-low burner. Do not boil the soup or the eggs
   will coagulate.
   
        7.    Add the salt.
   
   8. Let the soup stand covered off the burner for 5
   minutes.
   
   Original recipe from “The Ultimate Soup Book”
  
 
 
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