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Receta Greek Egg Lemon Soup
by CookEatShare Cookbook

Greek Egg Lemon Soup
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Ingredientes

  • 1 (16 ounce.) can chicken broth
  • 1/2 c. long grain rice (not instant or possibly converted)
  • Juice of lemon (about 1/4 c.)
  • 3 egg yolks

Direcciones

  1. Boil broth; add in rice and cook for 25 min. Meanwhile, beat egg yolks and lemon juice with fork. Pour 2 c. of warm broth into egg mix. Whisk it till it is all blended.
  2. Pour it back into the pot; stir. Add in a little fresh grnd pepper. Serve warm or possibly chilled with thin lemon slices and/or possibly parsley.