greek lemon-egg soup (avgolemano)
(1 rating)
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I made this the other night, not sure if my family would like it and it was a huge hit.So I made some for my mom yesterday after she came home from a whole day of medical tests, and she ate the whole bowl in minutes, loving it the whole way. It's SO EASY and really good.It came from our paper this week.
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(1 rating)
yield
4 -5
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For greek lemon-egg soup (avgolemano)
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6 cchicken broth
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3/4 cpearl or short-grain rice
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1/4 clemon
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2egg yolks
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salt & fresh ground pepper
How To Make greek lemon-egg soup (avgolemano)
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1In large saucepan, bring the chicken broth & rice to a boil over high heat, cover and reduce heat so the broth is just simmering. Cook for 20 mins or until rice is very tender. In a small bowl, whisk lemon juice into egg yolks. Turn heat down on rice and with a big spoon or ladle, slowly add about 1 C of the rice-broth mixture to the lemon-egg mixture, whisking constantly. Return the lemon-egg-broth mixture to the remaining rice and broth in the saucepan, whisking to combine. Cook over low heat until the soup is slightly thickened and creamy. Taste and add salt & pepper if desired. Adjust the tartness with a little extra broth or lemon juice, respectively.
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2You can also add cooked, diced or shredded chicken to this if you would like a heartier soup. I'm thinking about trying some spinach or peas next time, but it's really quite good all on its own.
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Categories & Tags for Greek Lemon-Egg Soup (Avgolemano):
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