Avgolemono Soup (egg & Lemon Soup) Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Bring the stock to a boil in a large saucepan.
Step #3 2.
Step #4 Add the rice, cover & let simmer over low heat/flame for 20 mins.
Step #5 3.
Step #6 In a large mixing bowl, beat the eggs.
Step #7 4.
Step #8 Whip the lemon juice into the eggs.
Step #9 5.
Step #10 Constantly whip the lemon-egg mixture while you add 2 c of the hot stock, without rice.
Step #11 6.
Step #12 Just before serving, & the egg, lemon & stock mixture to the rest of the rice & chicken stock, whisking constantly while heating the soup over a medium-low burner.
Step #13 Do not boil the soup or the eggs will coagulate.
Step #14 7.
Step #15 Add the salt.
Step #16 8.
Step #17 Let the soup stand covered off the burner for 5 mins.
Step #18 Original recipe from "The Ultimate Soup Book".
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