Greek Egg Lemon Soup For The Microwave
Use your microwave to make this quick, tasty soup.
Steps
Place broth and rice in 2-quart microwave-safe casserole.
Cover tightly and microwave on high until rice is cooked , about 15 minutes.
Whisk egg yolks and lemon juice in medium bowl until blended.
Gradually whisk 1 cup hot broth from casserole into egg mixture , then return to casserole and stir to blend.
Microwave covered on high until heated through , 1 minute.
Season with salt and pepper.
Ladle soup into serving bowls.
Garnish with mint and lemon slices.
Serve hot.
Ingredients
de-fatted chicken broth, long-grain rice, egg yolks, lemon, juice of, salt & freshly ground black pepper, of fresh mint, lemon slice