Avgolemono Soup (Greek Chicken-Lemon Soup) Recipe
4 cup chicken stock
1 each tb fresh lemon juice
1/4 tsp lemon zest
1/2 cup brown rice, cooked
4 large egg yolks, slightly beaten
1 black pepper, fresh ground
1 nutmeg, ground
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and
zest. Add rice (I've used white rice also) and heat. Whisk 1/4 cup of
stock into egg yolks, then quickly whisk mixture back into stock.
Heat gently, stirring occasionally, until steaming, 2-3 min. Pour
into serving bowls and sprinkle with pepper and nutmeg if desired.
Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo,
to Poultry Recipes
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Avgolemono Soup (Greek Chicken-Lemon Soup) Recipe from the Recipes 4U Collection
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