This is a Greek soup recipe made with
eggs and lemon juice mixed with chicken
broth and heated until they thicken but
before they boil and curdle.
The lemon juice and yogurt give this
soup a deliciously fresh taste.
Ingredients:
3 quarts chicken stock
1 cup plain yogurt
2 eggs, beaten
1/4 cup lemon juice
1 cup cooked rice
2 tablespoons finely minced parsley
1/2 cup minced cooked chicken meat
Directions:
Bring chicken stock to boiling.
Add 2 cups of the boiling stock to the
yogurt, eggs, and lemon juice, and mix well.
Then combine and heat all the ingredients
together in the soup pot, being careful
not to boil the mixture. Serve hot.
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