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Greek Egg, Lemon, and Rice Soup (Avgolemono Soupa) (hits: 1939 )
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| Serves |
Serves 8 |
| Entered/Updated |
2006-11-11 01:23:45 |
| Added by erin | Country/Provence not provided |
Ingredients:
2 quarts chicken broth
1/2 cup long-grin white rice
Salt and pepper
4 large eggs
1/3 cup fresh-squeezed lemon juice |
Instructions:
1. In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.
2. In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice misture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls. |
Notes:
You can use a rich homemade stock for this classic Greek soup, but canned broth makes a good version too.
Prep and cook time: About 30 minutes. |
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