Egg, Lemon, and Rice Soup (Avgolemono Soupa)
Rachel Weill
Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too.
How to Make It
Step 1
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.
Step 2
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 mixture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
2 quarts chicken broth
1/2 cup long-grain white rice
Salt and pepper
4 large eggs
1/3 cup fresh-squeezed lemon juice
Directions
Step 1
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.
Step 2
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 mixture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls.
Step 3
3
Note: Nutritional analysis is per serving.
){kind=link}