Subject: Egg Lemon Soup
From: Unicorn (unicorn@indenial.com)
Date: Sun Jan 30 2000 - 04:07:41 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Joya from Honduras for this touching and true food
funny:
When my son was about three years old we went to visit a friend who
was in tears because her dog, Cookie, had just died. My son went over
to her and patted her and told her "Our cookies never die cause my mom
keeps them in the freezer." It brought a smile to my sad friend's
face.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
"The Best of World Wide Recipes" week continues with this classic
Greek soup. This recipe generated more response from my readers than
any other soup recipe I have published. Most readers wrote to say
that, although they had tasted this soup in Greek restaurants, they
had no idea it was this easy to prepare. It also tastes mighty fine,
if you ask me.
Egg Lemon Soup
6 cups (1.5 L) canned or fresh chicken broth
1/3 cup (80 ml) raw long-grained rice
2 eggs
Juice of 1 lemon
Bring the broth to a boil in a 2 quart (2 L) saucepan over high heat.
Add the rice and stir once. Lower the heat to a simmer and cook
covered for 20 minutes. In a small bowl, beat the eggs well. Add the
lemon juice and beat for 2 to 3 minutes. Add 1 cup of the hot broth a
little at a time, beating constantly. Remove the broth from the heat
and stir in the egg mixture. Stir constantly until slightly
thickened. You may have to heat it a little over a low flame, but DO
NOT BOIL. Serves 4 to 6.
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