avgolemono soup (lemon soup)
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This is a soup that I have ordered many times in Greek Restaurants. Friends and my husband all love this soup. Here is a recipe for Avgolemono soup from a Greek cookbook that I bought from "the Greek Market" here in Winnipeg, MB I hope everyone that tries this soup loves it as much as my family,friends and I do. THE RECIPE SAYS TO : FOLLOW DIRECTIONS CLOSELY TO ENSURE PERFECT RESULTS.
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yield
6 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For avgolemono soup (lemon soup)
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6 cups chicken stock (homemade or bought)
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1/3 cup of rice or orzo
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3 eggs separated
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1/4 tsp salt
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1/4 cup lemon juice (freshly squeezed)
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fresh parsley chopped for garnish
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freshly ground black pepper
How To Make avgolemono soup (lemon soup)
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1In a large saucepan, bring chicken stock to a boil.
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2Add rice or orzo slowly to preserve the boil.
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3Stir and simmer, covered, for 15 minutes or until rice is tender.
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4Remove from heat and keep warm.
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5Separate the eggs and beat the whites with salt until stiff.
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6Add yolks, one at a time and continue to beat with the mixer on lowest setting until blended.
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7Slowly add the lemon juice continuing to beat on the lowest setting until thoroughly mixed.
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8Continuing to beat add 1 cup of hot chicken stock slowly to the egg-lemon mixture.
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9Pour the egg-lemon mixture into the reserved stock and heat through over low heat
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10Stir constantly without simmering or boiling for a few minutes or until the soup thickens sufficiently to coat a spoon.
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11Ladle into soup bowls.
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12Garnish with chopped parsley and freshly ground pepper.
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13Serves 6
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14Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Avgolemono Soup (lemon soup):
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