Free Recipe Egg – Lemon Soup
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Egg – Lemon Soup Recipe
1 cn (26 oz) condensed Chicken
-and Rice Soup
3 c Water; divided use
1-1/2 tb Cornstarch
3 Eggs
1/4 c Lemon juice *
Egg – Lemon Soup Preparation
Here is another very easy recipe for egg-lemon soup that I devised after trying many recipes that were very time consuming and didn’t taste very good. It was based on one I found in the Better Homes and Gardens Soups and Stews cookbook. Mix 3 Tbls water with cornstarch and set aside. Put soup and remaining water in saucepan and add the cornstarch mixture. Cook and stir until bubbly. Beat the eggs until light (approximately 4 minutes) and gradually add 1 cup of the hot soup stirring constantly. Return the egg mixture to the saucepan, add the lemon juice and stir constantly for 2 minutes. * You may need a bit more lemon juice depending on the tartness of the lemons and your personal taste. 4-6 Servings Posted to TNT Recipes Digest by ncwatkins@webtv.net (Nancy Watkins) on May 2, 1998
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