Lemon Rice Soup (Avgolemono) (M, TNT)
Serves: 8 to 10
cup raw rice
2 quarts chicken broth
2 eggs, separated
Juice of 1 lemon
rice thoroughly. Slowly add to boiling broth and
cook until tender.
whites stiff; add beaten yolks to whites. Continue
beating until very light.
lemon juice to eggs and gradually add 1 cup hot
broth to eggs, beating constantly.
egg mixture into broth, stirring constantly. Cook
for 1 minute. Serve at once (can also be served
chilled on a hot day or for Shabbat). Sprinkle
This is not like egg drop soup. The egg is not
supposed to form threads, instead it just lightens
the color and texture of the soup.
never made it just with whites, if anyone tries
it that way, please let me know how it turns out,
very careful not to let soup boil or you end up
with scrambled eggs floating in the soup!