Soupa Avgolemono (Greek Egg-Lemon Soup)
A traditional Greek avgolemono from 'The Food of Greece' — velvety chicken broth thickened with eggs and fresh lemon juice.
GreekChickenEasy30 minBy Northstar
Ingredients
Servings
6
- 8 cup chicken broth, strained
- 0.5 cup raw long-grain white rice
- 2 whole eggs
- 2 whole lemons, juiced
- 0 to taste salt
Instructions
- 1
Bring chicken broth to a full boil in a soup kettle.
- 2
Gradually add the rice, stirring constantly until the broth returns to a boil.
- 3
Reduce heat, cover, and simmer until rice is just tender (not mushy), about 12–14 minutes. Remove from heat and keep warm.
- 4
Beat the eggs for 2 minutes. Continue beating while gradually adding the lemon juice.
- 5
Slowly add some of the hot broth to the egg-lemon mixture, beating steadily.
- 6
Stir the egg-lemon mixture into the soup. Cook over minimum heat without boiling until the soup thickens enough to coat a spoon.
- 7
Taste for salt and serve. Pass the pepper mill at the table.
Tags
soupchickenlemongreektraditionalsoup-recipes-1egg-lemon