Beid Bi Lamoun Egg And Lemon Soup
This is a great favorite all over the middle east. It is the greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.
Steps
Make a rich chicken stock with leftover chicken bones or giblets.
If it is not strong enough , add a stock cube.
Season with salt and pepper.
Add the rice , pastina , or tapioca to the boiling stock and simmer until tender.
Beat the egg yolks or whole eggs and add the lemon juice , beating constantly.
Add a ladleful of the soup to the egg mixture and beat well.
Pour this back into the pan slowly , still beating constantly.
Keep the heat under the pan very low , and cook the soup gently , stirring all the time , until it thickens.
On no account allow it to boil , or the eggs will curdle.
Taste and adjust seasoning , adding more lemon juice if necessary.
Garnish , if you like , with chopped parsley or chives , and serve immediately.
Ingredients
chicken stock, salt, white pepper, rice, egg yolks, lemon, juice of, parsley