Wednesday, May 21, 2008

Greek Lemon Soup

Greek lemon soup
serves 4

1 tablespoon cornflour
1 litre/13/4pt chicken stock
50g/2oz long-grain rice
4 tablespoons freshly squeezed
lemon juice
3 eggs

• Stir the cornflour into 225ml/8fl oz chicken stock of the until it has dissolved. Pour into a saucepan over a medium heat, and add the remaining stock.
• Bring to the boil. Add the rice, reduce the heat and simmer for about 20 minutes until tender. Remove from the heat.
• Beat the lemon juice and eggs together. Whisk half the stock, a little at a time, into the egg mixture. Pour the egg mixture into pan with the remaining stock, mixing well.
• Return to a low heat and cook, stirring constantly, until the soup is just thickened. Serve immediately.

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