Title: Chicken Soup with Egg and Lemon Sauce
Categories: None
Yield: 1 Servings

1 Chicken; (3-4 lbs.)
1 Carrot
1 Onion
1/2 c Rice washed and strained
3 Eggs
2 Lemons
Parsley
Salt and pepper

In reply to your request for lemon soup, I was in Greece this summer and
buy a cookbook from wherever we travel, I had this recipe marked off to try
but have not made it yet...let me know how it is?

Wash the chicken well and rub it with one lemon. Place it in a pot, cover
with water and let it boil for about an hour and half on medium heat. Add
the carrot, the onil salt and pepper and continue cooking for some more
minutes. When the chicken is done(test it with a fork) take it out of the
pot.

Strain the broth and put it on the fire again.When the broth begins
boiling, add the washed rice and continue cooking for 20 minutes. Remove
from heat.

Make the egg and lemon sauce as follows: Beat the eggs, add lemon juice to
taste and beat it together. Pour in tablespoons of the hot but not boiling
broth beating at the same time. Add the egg and lemon sauce to soup
stirring constantly and rotate the pot a few times.Sprinlke the individual
servings with chopped parsley and serve immediately.

Posted to JEWISH-FOOD digest V97 #319 by pushy1 on