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| Home -> [Eastern European, Fruits, Greek, Poultry, Soups & Stews] -> [Avgolemono soup (chicken-lemon soup) Recipe] |
Avgolemono soup (chicken-lemon soup)
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| Artist: |
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Yield: |
6 |
| Categories: |
Eastern European, Fruits, Greek, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 6
| cup | Chicken stock | | 1/3
| cup | Rice, white | | 2
| | Eggs | | 1/4
| cup | Lemon juice | | 1/2
| tsp | Salt |
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Procedures:
| 1 | Bring the stock to a boil in a large saucepan. | | 2 | Add the rice, cover and simmer over low heat for 20 minutes. | | 3 | In a large mixing bowl, beat the eggs. | | 4 | Whip the lemon juice into the eggs. | | 5 | Constantly whip the lemon-egg mixture while you add 2 cups of the hot stock, without rice. | | 6 | Just before serving, and the egg, lemon and stock mixture to the rest of the rice and chicken stock, whisking constantly while heating the soup over a medium-low burner. | | 7 | Do not boil the soup or the eggs will coagulate. | | 8 | Add the salt. | | 9 | Let the soup stand covered off the burner for 5 minutes. | | 10 | original recipe from "the ultimate soup book" |
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