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Recipe for "avgolemono-2"

NAME

     AVGOLEMONO-2 - Greek egg-lemon soup
     This is a perfect way to use up a little leftover rice.

INGREDIENTS (4 servings)

     300 g     cooked white rice
     750 ml    chicken broth
     1         lemon, juiced
     2         large eggs

PROCEDURE

          (1)  If you don't have any leftover white rice, put 100
               g of rice on to cook.
          (2)  Heat the chicken broth to boiling.
          (3)  While the chicken broth is heating, beat  together
               the  lemon juice and eggs in a small bowl or glass
               measuring cup until uniform in color.
          (4)  When the chicken broth is  boiling,  stir  in  the
               cooked  rice.   Remove  from heat and stir briskly
               while slowly pouring the egg mixture into the  pot
               from about a foot in the air.  The soup should end
               up resembling a cream soup and there should be  no
               large visible threads of egg.

NOTES

     This recipe even works well with canned chicken broth  since
     the lemon covers up the ``canned'' flavor.

RATING

     Difficulty: Easy Time: 20 minutes if you have  to  cook  the
     rice,  10 minutes if you don't.  Precision: No need to meas-
     ure.

CONTRIBUTOR

     -paul asente
     Stanford University, Palo Alto, California, USA
     asente@cascade.stanford.edu   decwrl!glacier!cascade!asente