Soup Recipes > Greek Lemon Soup
2 tablespoons fine semolina
2 eggs
juice 1 lemon
seasoning
(see measure conversions for more information)
- Add the meat and fry very gently for a further 2 minutes.
- Add the water and leftover gravy.
- Bring slowly to the boil.
- Remove any scum.
- Add the tapioca together with carrot, and simmer slowly for 2 hours.
- Season to taste.
- Put in the mushroom catsup and serve.
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How to make Greek lemon soup:
This soup is basically a method for using up the leftovers from a joint of beef. If you like you can also use up any spare vegetables in the soup.
Ingredients
2 pints chicken stock2 tablespoons fine semolina
2 eggs
juice 1 lemon
seasoning
(see measure conversions for more information)
Method
- Fry the onions in the dripping over a low heat until the onions are transparent.- Add the meat and fry very gently for a further 2 minutes.
- Add the water and leftover gravy.
- Bring slowly to the boil.
- Remove any scum.
- Add the tapioca together with carrot, and simmer slowly for 2 hours.
- Season to taste.
- Put in the mushroom catsup and serve.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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