Greek Egg and Lemon Soup
With the Olympics going on this week in Athens, Greece I was inspired to try this tasty soup. The original recipe calls for rice but I omitted it to make it SB friendly.
6 cups chicken or fish stock
2 eggs, separated
1/2 cup lemon juice
1. Bring the stock to a boil in a large pot. Put about 2 cups aside to cool.
2. Beat the egg whites in a small dry mixing bowl until soft peaks form. Add the yolks and beat until combined. Gradually pour the lemon juice, then the 2 c. stock into the egg mixture, beating constantly. Pour this quickly into the large pot of stock; stir through and serve.
(cookbook note: Assemble ingredients and utensils beforehand, work quickly and serve immediately as this soup does not reheat well.)