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Egg Lemon Soup Recipe

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This recipe for Egg Lemon Soup, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Shea
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 48 oz. can College Inn chicken broth
3/4 cup rice
3 eggs
Juice of 2 lemons (or to taste)

Directions:
Directions:
Bring chicken broth to a boil, add rice, and simmer for 20 minutes or until rice is tender. Remove from heat.

In the meantime, beat the eggs with a wire whisk in a heat-resistant mixing bowl. Juice the lemons and add to eggs, whisking to blend. Add 5 or 6 ladles of chicken broth to the egg-lemon mixture, whisking constantly while adding to temper the eggs. Add this mixture back to broth in pot, again whisking constantly until mixture is well-incorporated and frothy. Return soup to low heat and simmer for about 10 minutes to thicken. Taste and add more lemon juice if desired.

Personal Notes:
Personal Notes:
This soup was a favorite at Bruce's uncle's Greek restaurant in Boston. Serve with crusty bread and a Greek salad for dinner, a quick and easy meal.

 

 

 

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