Rice Soup With Egg (Greek) |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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The Complete Book of Soups and Stews by Bernard Clayton, Jr. (with minor changes) A quick, easy, and savory light supper. The original calls for 1/3 of the rice I use, but we like it a little heartier. Ingredients:
6 cups chicken stock |
1 cup brown rice, raw or 1 cup white rice |
2 eggs |
2 -3 tablespoons lemon juice |
Directions:
1. Bring the stock to a boil in a stockpot.
2. Add the rice and cook gently until the rice is tender, about 45 minutes (15 for white rice).
3. Add salt to taste if desired.
4. Beat the eggs and lemon juice together in a small bowl.
5. Temper the egg mixture with 2 or 3 T of the hot stock, stirring constantly.
6. Pour the egg mixture into the pot and stir to blend.
7. Heat the soup over low heat, stirring constantly. Don't allow to boil.
8. Serve at once - in heated bowls, if desired.
9. Pass saltines or a waferlike bread.
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