*  Exported from  MasterCook II  *

                              Egg Lemon Soup

Recipe By     : New York Times Cookbook - Craig Claiborne
Serving Size  : 6    Preparation Time :1:00
Categories    : Ethnic - Greek                   Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Cups          Chicken Stock,Strong,Strained
     1/2  Cup           Rice
   4                    Eggs
   2                    Lemons,Juice of

1)  Bring the stock to a boil and add the rice.  Cook until the rice is tender, about 20 minutes.

2)  Remove the stock from the heat.  Just before serving, beat the eggs with a rotary beater until they are light and frothy.  Slowly beat in the lemon juice and dilute the mixture with 2 cups of the hot soup, beating constantly until well mixed.

3)  Add the diluted egg-lemon mixture to the rest of the soup, beating constantly.  Bring almost to the boiling point, but do not boil or soup will curdle.  Serve immediately.

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