Simple Avgolemono

"Classic Greek egg and lemon soup dish. From the cookbook Rice and Risotto. Posted for Zaar World Tour 4."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Bring stock to boil in large saucepan, turn down to a simmer and add the rice, cook for about 12 minutes or until rice is tender, season with salt and pepper.
  • Whisk the egg yolks together and add half the lemon juice (2 Tbsp). Whisk to combine and keep whisking until smooth and bubbly. Add a ladle of the hot liquid to the egg yolks and whisk inches.
  • Remove soup from the heat and slowly add the egg mixture, whisking constantly. Note: the soup must be removed from the heat in order not to curdle the eggs.
  • Taste the soup and add the other 2 Tbsp of lemon juice if necessary, stir in parsley and serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Simple and tasty, but needs 4 egg yolks (not 3), a little more rice, and to make it really satisfying, some finely chopped chicken meat.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes