6 cup rich chicken stock
3 eggs, well beaten
1/3 cup rice (not instant)
1/3 cup strained lemon juice
A Recipe for
Avgolemono Soup (Egg & Lemon Soup)
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This Recipe for Avgolemono Soup (Egg & Lemon Soup) is one of thousands in the Recipes-to-go Egg Cookbook.
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This is a recipe for Avgolemono Soup (Egg & Lemon Soup) from the recipe cookbook of Recipes-to-go (Egg)
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Food Tip |
In a large sauce-pan bring to a boil the 6 cups of broth. Add the
rice and simmer for about 20 minutes until tender. Reduce the heat
and barely simmer. in a mixing bowl beat the eggs until they are
light and frothy and stir in the lemon juice. Slowly add 2 cups of
the broth to the mixing bowl, beating constantly. Stir the mixture
gradually into the remaining broth. Reheat the soup before serving,
but do not let it boil.
Posted by Jerry Tretiak. Courtesy of Fred Peters.
Serves: 6
Avgolemono Soup (Egg & Lemon Soup) Recipe brought to you by Recipes To-Go