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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 pints rich chicken stock
1 cup cooked rice
3 eggs, separated
2 lemons, juice of
1 tbsp. cold water
Salt and pepper, to taste
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Directions:
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Bring stock to a boil and add rice. Season stock with salt and pepper. Beat egg whites, then fold yolks until frothy, add lemon juice and water. Take a ladle of the hot stock and add it slowly to the mixture. Add another ladle. Remove soup pot from heat, then pour egg mixture back into the soup pot and stir well. Serve immediately.
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Note: Do not let soup boil or the eggs will curdle.
**Recipe courtesy of my Aunt Irene Nicolaou
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