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Lemon Soup
  • 5 Scallions, Trimmed
  • 4 Cups Homemade Chicken Broth
  • 2 Cups Cooked Rice
  • Cayenne Pepper to Taste
  • 4 Eggs
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • Salt and Freshly Ground Pepper to Taste
Chop the scallions crosswise into 1/4-inch pieces. In a small pot, combine the homemade chicken broth, scallions, rice, and cayenne pepper. Cook over medium-low heat for 5 minutes. While the soup cooks, scramble eggs in a small bowl. When the soup is warm and the onion is tender, whisk eggs into broth. Add the lemon juice; season with salt and pepper. Serves 4.
Provided by:
Southwest Family Citrus and Spenar Family

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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