| Avgolemono Soup (Greek Chicken-Lemon Soup)
4 cups of chicken stock
1 tablespoon of fresh lemon juice
1/4 teaspoon of lemon zest
1/2 cup of brown rice, cooked
4 large egg yolks, slightly beaten
Black pepper, fresh ground
ground nutmeg |
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Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo, 7/28/95 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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