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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Lemon Soup with Rice Recipe

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This recipe for Egg Lemon Soup with Rice is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups Chicken Broth
1 cup Long Grain Rice
1 Lemon Slice
3 Eggs
½ cup cooled Chicken Broth
Lemon Juice from remaining Lemon
Directions:
Directions:
Bring broth to a boil in a large pot, add rice and lemon slice.
Cover and simmer on medium-low heat for 20–25 minutes.
Beat eggs until light and fluffy. Add fresh lemon juice. Blend cooled broth into egg mixture.
Blend cooled broth into egg mixture.
Stir into rice and broth, add fresh ground pepper to taste.
Serve immediately.

 

 

 

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