Chicken Soup with Egg Sauce


Chicken Soup with Egg SauceIngredients
1 1/2 quart chicken broth
1/3 cup rice or vermicelli
2 eggs
1 lemon

Put rice in salted boiling broth and cook until rice is tender. Beat egg and lemon juice together in a bowl, add slowly a cup of the hot broth and mix well. Pour this sauce again slowly into the pot containing the broth which must not be too hot, otherwise the egg curdles. Keep stirring until the sauce is blended with broth. Serves 5. When heating the soup use very low fire.

This entry was filed under Soup . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Be the first to leave a comment.

Your Thoughts