Pages Menu
Categories Menu

Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Greek Lemon Soup

Serves 6  
• 3 cups Condensed chicken rice soup
• 2   cups water
• 1 Egg, well beaten
•  2  medium Lemons
1. In a pan, combine the chicken rice soup and water. Boil for 5-6 minutes.
2. In the meanwhile, add some of the hot soup mixture to the well-beaten  egg; stir until completely combined.
3. Add this egg-soup mixture to the hot soup; stir to combine.
4. Simmer for 2 minutes or until soup thickens slightly.
5. Slice one of the two lemons into thin circles and squeeze the other lemon.
6. Just before serving, add the lemon slices and juice to the soup.
7. Serve hot.

Post a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>