June 16, 2006, Newsletter Issue #68: Avgolemono (lemon-egg soup)
Tip of the Week
2 quarts chicken broth
1/2 cup uncooked rice
2 eggs
1-1/2 lemons, juiced
Salt and pepper to taste
In stock pot, bring chicken broth to boil; slowly add rice to broth and stir. Reduce heat; cover and simmer about 15 minutes or until rice is tender. Remove from heat and keep warm. In large bowl, beat eggs until frothy. Continue beating and slowly add lemon juice in a small, steady stream. Continue beating; gradually ladle hot broth into egg-lemon mixture. Continue beating and adding hot broth until bowl is full. Pour hot egg-lemon mixture back into soup pot, stirring well. Over medium heat, bring soup to simmer until slightly thickened. Add salt and pepper to taste.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
