🫙 From the Spice Rack
Avgolemono Soup (Egg and Lemon Soup)
6 c Rich chicken stock 3 Eggs, well beaten 1/3 c Rice (not instant) 1/3 c Strained lemon juice In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and simmer for...
maineasy
Ingredients4 items
Ingredients
- 6cup rich chicken stock
- 3eggs, well beaten
- 1/3cup rice (not instant)
- 1/3cup strained lemon juice
Directions
- 1
6 c Rich chicken stock 3 Eggs, well beaten 1/3 c Rice (not instant) 1/3 c Strained lemon juice In a large sauce-pan bring to a boil the 6 cu
- 2
Add the rice and simmer for about 20 minutes until tender
- 3
Reduce the heat and barely simmer
- 4
in a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice
- 5
Slowly add 2 cups of the broth to the mixing bowl, beating constantly
- 6
Stir the mixture gradually into the remaining broth
- 7
Reheat the soup before serving, but do not let it boil
- 8
Posted by Jerry Tretiak