Greek lemon soup

Greek lemon soup

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 tablespoons rice
6 cups chicken stock
2 eggs
1 large lemon, juiced
1 lemon rind, grated
salt and freshly ground pepper

Method

  1. Wash the rice in water and drain. Bring the stock to the boil, gradually add the rice and cook over low heat for about 30 minutes. Beat the eggs with the lemon juice and the rind. Slowly stir 1 cup hot chicken stock into the egg and lemon mixture. Pour back slowly into the hot stock, remove from the heat and stir rapidly to prevent the soup from curdling. Taste for seasoning, adding salt and pepper if needed, and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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