Avgolemono Soup Lemon

Ingredients

2 cup milk 2 tbsp cornstarch 6 each egg yolks, beaten 2 qt basic chicken stock 1/2 cup long grain rice 1/2 each stick butter 1/8 lb 1 each chopped parsley to taste 1 cup fresh lemon juice 1 each grated lemon peel (optional) 1 each salt and pepper	Advertisements

Preparation
 
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 min.
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.

 

 
Servings:
10

 

Avgolemono
Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating c (Upload by user)

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Avocado Aperitif
Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel. SERVES:4 SOURCE:_The Non Drinker s Drink Book_ by Gai (Upload by user)

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Avocado Curry Soup
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