Summary
Another variation!
Servings: 4
Ingredients
- 4-6 cups of chicken's broth
- 4 eggs, separated
- 3 lemons, squeezed
- 1 pinch of pepper
- 1/3 cup of rice, cooked for 10 minutes
- 1 pinch of salt
- Beat egg whites and beat yolks separately and then mix together.
- Add lemon juice to mixture and beat again.
- Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
- Do this slowly...adding a little at a time, as not to curdle.
- Soup can be heated over a very low heat and stirred constantly.
- Add the cooked rice, salt, pepper, and any other seasonings to taste.
- Do not boil.
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