Chicken Soup with Egg and Lemon Sauce (Kotossoupa) |
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Ingredients# 1 x 3lb. (one and a half kilos) chicken
# 1 medium onion, sliced
# 3 eggs
# 1 large carrot, sliced
# half a teacup of rice, washed and strained
# 2 lemons
# salt and pepper
# parsley
# 1 medium onion, sliced
# 3 eggs
# 1 large carrot, sliced
# half a teacup of rice, washed and strained
# 2 lemons
# salt and pepper
# parsley
Procedures# Wash the chicken and rub it with one of the lemons
# Place the chicken in a pot, cover with water and boil for about 30 minutes on a medium heat
# Add the onion, carrot, salt and pepper and continue cooking for about 10 minutes
# When the chicken is done, test with a fork, and remove from the pot
# Strain the broth, bring back to the boil, add the rice and boil for about 20 minutes, then remove from heat
# Beat the eggs, add lemon juice to taste and blend together
# Gradually pour in tablespoons of the hot, but not boiling, broth beating at the same time
# Add this egg and lemon sauce to the soup, stirring constantly
# Ladle the soup into individual warmed bowls, sprinkle with chopped parsley and serve
# Place the chicken in a pot, cover with water and boil for about 30 minutes on a medium heat
# Add the onion, carrot, salt and pepper and continue cooking for about 10 minutes
# When the chicken is done, test with a fork, and remove from the pot
# Strain the broth, bring back to the boil, add the rice and boil for about 20 minutes, then remove from heat
# Beat the eggs, add lemon juice to taste and blend together
# Gradually pour in tablespoons of the hot, but not boiling, broth beating at the same time
# Add this egg and lemon sauce to the soup, stirring constantly
# Ladle the soup into individual warmed bowls, sprinkle with chopped parsley and serve
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