| |
|
Greek Festival Month |
The perfect start to
any meal, or wonderful with bread and a
salad!
|
Avgolemono
(Chicken-Lemon
Soup)
|
| 4 cup |
Chicken Stock |
| 1 tb |
Fresh lemon juice |
| 1/4 ts |
Lemon zest |
| 1/2 cup |
Brown rice (cooked) |
| 4 lg |
Egg yolks, slightly
beaten |
|
Black pepper, fresh ground
|
|
Nutmeg, ground |
| Heat stock in 2 qt. saucepan
until it is steaming. In separate bowl, whisk
1/4 cup of stock into egg yolks, then quickly
whisk mixture back into stock
Stir in lemon juice and zest. Add rice and
heat.
Heat gently, stirring occasionally, until
steaming, 2-3 min. Pour into serving bowls and
sprinkle with pepper and nutmeg if
desired.
|
Recipes
with Lemon
