Egg, Lemon, and Rice Soup (Avgolemono Soupa) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too. 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:
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.
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.
3. Note: Nutritional analysis is per serving.
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