Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Avgolemono (Greek Egg and Lemon Soup)
4 cups chicken stock
1/2 lemon -- juice only
1/4 cup uncooked rice
1 egg yolk
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes).
Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock.
Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.