Greek Lemon Soup

Greek Lemon Soup
6 cups chicken broth
� cup long-grain rice
3 egg yolks
1/4 cup lemon juice
salt and freshly ground pepper to taste
Fresh lemon sliced thinly for garnish
Chopped parsley for garnish
Bring broth to a boil and add rice. cover and reduce heat, allowing rice to 
simmer until tender, about 20 minutes. Whisk egg yolks and lemon juice 
together until well-combined. When rice is done, remove soup from heat and 
ladle 1 cup of the hot broth into egg and lemon mixture. Wisk this back into 
remaining soup. Return soup to medium heat, stirring constantly. Do not let 
soup boil or it will curdle. Add salt and pepper to taste and serve 
immediately.
Garnish with lemons slices and parsley, and serve with French bread.
Makes 4 servings.
The Smileing Chef
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes