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From Dorothy McNett's recipes at www.dorothymcnett.com.
6 cups chicken broth (your own homemade, or good quality ready made)
In heavy bottomed sauce pan, heat the chicken broth to nearly boiling. In batter bowl, whisk eggs well, whisking in the lemon juice, salt and pepper. Using a ladle, slowly add a little of the hot broth to the egg mixture, whisking well, to warm it. Then add the warmed mixture to the soup, whisking well, to cook the eggs but leaving the soup nice and smooth. Do not let the mixture boil. Taste for seasonings, adding more salt and pepper as needed. Bits of cooked chicken and cooked rice make a nice addition to this soup, as well.
Recipe created 2000-01-11.