Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Lemon - Avgolemono Soup
Famous Authors (View All Authors)
Soups - Lemon -  Avgolemono Soup Post by :warp981 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3173

Click below to download : Soups - Lemon - Avgolemono Soup (Format : PDF)

Soups - Lemon - Avgolemono Soup

2 Cups Milk
2 Tablespoons Cornstarch
6 Whole Egg Yolk -- beaten
2 Quarts Chicken Stock
1/2 Cup Rice -- long grain
1/2 Stick Butter
1/2 Cup Chopped Parsley
1 Cup Lemon Juice -- fresh
1 Lemon Peel -- grated
Salt and Pepper to taste

Stir the milk and cornstarch together and beat in the egg yolks. Set aside.

Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well.
If you like this book please share to your friends :

Soups - Avgolemono Soup Soups - Avgolemono Soup

Soups - Avgolemono Soup
3 1/2 pints/ 2 litres strong fat free chicken stock 2 1/2 oz./75 g. long grain rice 4 eggs juice of a large lemon sea salt and freshly ground black pepper Bring the stock to the boil in a large pot, add the rice and simmer for 15 minutes until the rice is cooked. Five minutes before you are ready to serve, turn the heat off from under the pan, whisk the eggs until nice and foamy. Add in the lemon juice and whisk some more. Take a ladle full of the stock and add it to the egg

Soups - Lamb -  Scotch Broth Soups - Lamb - Scotch Broth

Soups - Lamb -  Scotch Broth
1 lb neck of mutton or lamb 2 1/2 pints water 1 small turnip, chopped 1 leek, chopped 1 large carrot, chopped 1 small carrot, grated 1 onion, chopped 1 oz. cabbage, shredded 1 oz. pearl barley Chopped parsley to garnish Place the meat in a saucepan with the water. Add the pearl barley. Season with salt and pepper. Bring to the boil, cover and simmer 1 hour, Skim off any white scum. Add the chopped vegetables, cover and simmer for another 1 hour, adding the grated carrot and the cabbage for the final 30 minutes of cooking. Before serving remove