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Title: Greek Lemon Soup
Categories: Ethnic Soup
Yield: 6 Servings
| 2 | cn | Chicken broth |
| 1 | md | Skinless boneless chicken breast halves, (about 6 |
nces) ounces) 1 sm onion; peeled 2 whole cloves 1 md carrot; peeled and cut : ; into 2" pieces 1 md celery stalk; cut into 2" : -pieces 2/3 c long-grain rice 3 lg eggs 1/3 c fresh lemon juice 1 tb margarine or buttter : chopped fresh chives; for : -garnish
In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside.
Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 - 20 minutes until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings.
NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is
thickened with eggs and rice. It's best served soon after you make it.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: "Good Housekeeping" magazine, 3/97
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