Soups & Stews > Greece > Avgolemono >
Avgolemono
Egg-Lemon Soup
8 C chicken broth
3 eggs
1/2 C white rice
Juice of 2 lemons
Salt
Fresh parsley, chopped
In a large cooking pot, bring chicken broth to a boil; salt to taste. Add rice, cover, and simmer for about twenty minutes. Remove from heat. Beat eggs with in a blender or use a hand-mixer; slowly add lemon juice to egg mixture. Add 1 C chicken broth; continue to blend without pause to prevent curdling. When eggs and broth are well mixed, pour mixture back into the remaining broth and rice in the cooking pot. Heat through, stirring occasionally, but do not boil. Garnish with parsley. Serve.
Note: Avgolemono is often used as a thickener in other Greek soups.
*Avgolemono image (C) Alpha (2007). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Greek Culinaria
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