Egg And Lemon Soup - (Soupa Avgolemono)

Recipe Ingredients

1		Rich chicken stock
1/4 cup	40g / 1.4oz	Raw rice
2		Eggs
1/4 cup	59ml	Freshly-squeezed lemon juice
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

To cook rice: Bring chicken stock to a boil. Add rice. Partially cover pan. Allow to simmer for 15 minutes.

To make soup: In small bowl, beat eggs until thickened. Beat in lemon juice. Gradually add 1 cup hot broth to egg mixture, beating well after each addition. Slowly stir mixture into remaining soup.

Cook, below the simmer, beating constantly until soup is smooth and thickened. (Note: If soup is allowed to boil, eggs will curdle.) Season with salt and pepper. Remove from heat. Serve immediately in hot soup bowls.

This recipe yields 4 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.