Avgolemono Soup (Egg & Lemon Soup) Recipe




Avgolemono Soup (Egg & Lemon Soup) Ingredients

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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Avgolemono Soup (Egg & Lemon Soup)

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.







Avgolemono Soup (Egg & Lemon Soup) Directions

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

 

 

 

 

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Avgolemono Soup (Egg & Lemon Soup) Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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