🫙 From the Spice Rack
Avgolemono Soup (Lemon)
2 c Milk 2 tb Cornstarch 6 ea Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb 1 ea Chopped parsley to taste 1 c Fresh lemon juice 1 ea G...
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Ingredients5 items
Ingredients
- 2cup milk 2 tb cornstarch
- 6ea egg yolks, beaten 2 qt basic chicken stock
- 1/2cup long grain rice 1/2 ea stick butter 1/8 lb
- 1ea chopped parsley to taste 1 c fresh lemon juice
- 1ea grated lemon peel (optional) 1 ea salt and pepper
Directions
- 1
2 c Milk 2 tb Cornstarch 6 ea Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb 1 ea Chopped parsl
- 2
Set aside
- 3
Bring the stock to boil in a 4 qt
- 4
soup pot and add the rice
- 5
Cook, covered, until the rice is puffy and tender, about 25 min
- 6
Remove the soup form heat, add milk and egg mixture, stirring carefully
- 7
Continue to cook for a moment until all thickens
- 8
Remove from the heat again and add the butter, chopped parsley, and lemon juice