Avgolemono Soup (Greek Chicken-Lemon Soup)

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4 lg Egg yolks; slightly beaten
1/4 ts Lemon zest
Black pepper; fresh ground
Nutmeg; ground
1 Tb Fresh lemon juice
1/2 c Brown rice; cooked
4 c Chicken Stock

Original recipe makes 4



Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice (Ive used white rice also) and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo, 7/28/95 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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