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Avgolemono (greek lemon soup) (hits: 2323 )
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| Serves |
4 cups |
| Entered/Updated |
2006-11-11 01:23:45 |
| Added by heidi | Country/Provence not provided |
Ingredients:
3 1/2 C chicken broth
1/3 C uncooked white rice
2 eggs
1/4 C fresh lemon juice or more to taste
black pepper to taste |
Instructions:
1. bring the stock to a boil in a saucepan. Add rice and simmer with lid on for 20 min. or until rice is tender.
2. While the rice is cooking, put the eggs in a bowl and whisk until they are all one color. When the rice is done, slowly drizzle or spoon about 1 C of the hot broth into the beaten egg bowl, stirring or whisking constantly. This step will keep the eggs "melted" into the broth, and keep the soup from turning into egg flower soup.
3. Slowly pour the egg/broth mixture back into the pot, again stirring constantly. Add lemon juice and pepper and mix well.
4. Serve hot or refrigerate and serve cold. |
Notes:
The eggs in this soup get totally cooked by the broth. No raw egg!
This actually makes a great breakfast food. If you are a fan of lemon, you will love this soup! |
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