Greek Egg Lemon Soup

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             FOOD FUNNY
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Thanks to Harriet St. Amant for this:

 From the B.C. strip (Hart Comics):

Letter writer: Dear Miss know-it-all, what do you recommend for a cow that dried up?

Miss Know-it-All: Marinade

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             TODAY'S RECIPE
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I have had the good fortune to spend several weeks in Greece on two
separate occasions, and nothing transports me there the way this soup
does. Egg lemon soup (or avgolemono soupa, as they say in Greece) is not
only a true Greek classic, but the bright lemon flavor actually tastes
like a sunny afternoon on the beach of your favorite Greek isle. It is
frequently served without rice, but this version makes a little more substantial dish.

Greek Egg Lemon Soup (Avgolemono Soupa)

6 cups (1.5 L) chicken stock
1/3 cup (80 ml) raw long-grained rice
2 eggs
Juice of 1 lemon

Bring the stock 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.
Received on Thu May 14 19:34:57 2009