*  Exported from  MasterCook II  *
 
                          Avgolemono Soup (Lemon)
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups & Stews                    Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Cups          Milk
    2      Tablespoons   Cornstarch
    6      Whole         Egg Yolk -- beaten
    2      Quarts        Chicken Stock
      1/2  Cup           Rice -- long grain
      1/2  Stick         Butter
    1      Each          Chopped Parsley
    1      Cup           Lemon Juice -- fresh
    1      Each          Lemon Peel -- grated
    1                    Salt
                         Pepper
 
 Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Brin
 g the stock to boil in a 4 qt. soup pot and add the rice.
 Cook, covered, until the rice is puffy and tender, about 25 min.
 Remove the soup form heat, add milk and egg mixture, stirring carefully.  Contin
 ue to cook for a moment until all thickens. Remove from the heat again and add t
 he butter, chopped parsley, and lemon juice.  You may wish to add some grated le
 mon peel as we
 ll.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving