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Avgolemono (Greek Egg and Lemon Soup)



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  • Cooking Time: N/A

Avgolemono (Greek Egg and Lemon Soup)

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat.
Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and
lemon juice together in a separate bowl. Stir in 1/2 cup of the stock.
Whisk the mixture back into the stockpot. Reheat but do not allow to boil.
Serve.


Ingredients:

4 c Chicken Stock
1/4 c Uncooked Rice
1 Egg Yolk
1/2 Lemon, Juice Only

Serves:

4 Servings
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