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Receta Avgolemono (Egg Lemon Soup)
by Global Cookbook

Avgolemono (Egg Lemon Soup)
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Ingredientes

  • 6 c. De-fatted chicken stock
  • 1/2 c. Uncooked white rice
  • 4 x Large eggs
  • 3 Tbsp. Fresh lemon juice, strained Salt
  • 2 Tbsp. Finely minced fresh mint

Direcciones

  1. Bring the chicken stock to a boil over high heat. Add in the rice and simmer, uncovered for about 15 min. Reduce heat to low.
  2. Beat the Large eggs with a whisk till frothy. Add in the lemon juice and 1/4 c. of the warm broth. Slowly pour the mix into the broth, stirring constantly.
  3. cook over low heat for 5 more min. Soup should be thick sufficient to coat a spoon. Don't boil. Season with salt and garnish with mint.