Search recipe:
- 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
- Directions
- 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:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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2. Preheat the grill to medium-high heat.
3. Remove the meat from the bag, reserving the marinade, place on grill over direct heat, and cook for about 5 minutes per side for medium-rare. Transfer the meat to a cutting board and cover loosely with foil; let stand for 5 minutes.
4. Add the reserved marinade to a small skillet with the wine and chile sauce. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the sauce is reduced by half. Thinly slice the meat against the grain and serve with the sauce. Enjoy and savor!
