Greek Egg-Lemon Soup for the Microwave |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Use your microwave to make this quick, tasty soup. Ingredients:
4 cups de-fatted chicken broth |
1/2 cup long-grain rice, well rinsed, drained |
2 large egg yolks |
1 lemon, juice of |
salt & freshly ground black pepper |
2 tablespoons minced fresh mint |
lemon slice |
Directions:
1. Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
2. Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
3. Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.
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