"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Egg Lemon Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Egg Lemon Soup, by , is from The Eldridge Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Eldridge
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Cups Chicken Broth
1/2 Cup Rice
2 Eggs
4 T. Lemon Juice
GARNISH:
Sliced lemons thinly slice
Parsley

Directions:
Directions:
In heavy saucepan bring broth to a boil.
Turn down heat and add rice.
When rice is cooked remove from heat (about 30 minutes).
While rice is cooking beat eggs and lemon juice. Set aside.
Carefully add 2 cups of cool broth to egg, lemon mixture a little at a time.
Then combine with rest of broth.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 Minutes
Personal Notes:
Personal Notes:
Do not let boil once you have combine the eggs and lemon juice the eggs will curdle.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

228W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!