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Lemon Soup


Course : Soups
Serves: 4-6
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Ingredients:


3 Cup beef stock

1 small onion or 1 clove garlic

1 teaspoon salt and pepper to taste

2 large eggs -- well beaten

1 medium Juice of 1 lemon

1/2 Cup cooked rice
 

Preparation / Directions:


Slice onion very thin, or mince the garlic, and simmer until tender in the strained beef stock. Canned beef bouillon may be used, but homemade stock is better. Onion or garlic may be strained out if preferred. Stir in booked rice and let stock come to a boil. Pour boiling stock over well beaten eggs and lemon juice. Float a wager-thin slice of lemon sprinkled with minced parsley on top of each serving.

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