1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons
hisk the egg yolks and lemon juice together in a small
rrange lemon slices on top or pass Greek Lemon sauce separately.
Greek Lemon sauce
Combine broth and rice in 3-quart covered casserole.
Cook 10 to 12 minutes.
Let stand covered 20 minutes.
Combine lemon peel, lemon juice and egg.
Pour small amount of hot broth into egg mixture, stirring constantly.
Return to hot broth.
Heat in covered casserole, but do not boil, 5 to 6 minutes.
Serve immediately in individual soup bowls, topped with slice of lemon and garnished with parsley.
Into large saucepan, dissolve bouillon in water; add rice. Cover and simmer 25 minutes.
In small bowl, beat eggs and lemon juice.
Gradually stir about 1/2 cup hot bouillon mixture into eggs; stir into hot soup.
Serve immediately.
Dip chicken in egg, then flour.
Melt butter in skillet. Brown chicken over medium heat, 4 minutes, turning once.
Stir in golden herb lemon soup mix, blended with water.
Put lemon slice on each piece of chicken.
Bring to a boil, then simmer, covered, 10 minutes until sauce thickens and chicken is done. Serve over hot rice, spooning sauce over chicken.
Makes 4 servings. Very good!
Heat chicken stock in saucepan.
Add rice, cover and simmer until rice is cooked.
In a bowl, beat eggs and lemon juice together.
Add 1/2 cup hot stock, one tablespoon at a time, to the egg and lemon mixture, stirring constantly.
Pour into chicken stock.
Simmer garlic until tender in the beef broth.
Stir in the cooked rice and let broth come to a boil.
Combine the eggs and juice from the lemon in a large heatproof bowl.
Pour the boiling stock over the mixture; stir and add salt and pepper to taste.
If desired, garnish each serving with a wafer thin slice of lemon and minced parsley.
Makes 4 servings.
Preparation time:
30 minutes.
Bring broth to a boil; add rice and simmer until rice is done. Beat eggs and lemon juice separately with a little broth.
Then pour into chicken broth.
Season to taste.
Heat stock in saucepan.
Add rice.
Cover and simmer until rice is tender, about 25 minutes.
Beat eggs, lemon juice and 1/2 cup hot stock.
Season; serve.
Makes 1 quart.
Dip chicken in egg and then flour.
In skillet, melt butter and brown chicken for 4 minutes, turning once.
Stir in Golden Herb with Lemon soup mix blended with water; arrange lemon on chicken. Bring to a boil.
Simmer, covered, 10 minutes or until chicken is done.
Makes 4 servings.
Serve with Lipton Golden Saute Chicken Broccoli angel hair pasta.
Dip chicken in egg, then flour.
In skillet, melt butter and brown chicken 4 minutes, turning once.
Stir in golden herb with lemon soup mix, blended with water.
Arrange lemon on chicken. Bring to a boil.
Simmer, covered, 10 minutes or until chicken is done.
Makes 4 servings.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
oil in a 4 quart soup pot and add the rice
For the Creamy Greek Dressing: Stir together yogurt, sour cream, lemon juice, garlic
llow the soup to boil. Remove from heat, and add lemon juice
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.
br>In a heavy-bottomed soup pot, saute onion and leek
In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
Stir in the lemon zest, lemon juice, remaining parsley and mint.