Creamed Avgolemono Soup
Ready In: 45 mins
Serves: 6
Ingredients
Directions
- Beat butter in a small bowl. Beat constantly, slowly add flour.
- Combine butter mixture with scalded milk and cream in a soup pot.
- Cook over medium heat, stirring frequently, until boiling.
- Reduce heat at once.
- Pour in stock and add rice. Simmer 30 minutes, skimming off fat.
- Beat egg yolks in a large bowl until fluffy. Pour in lemon juice a little at a time, while beating.
- Add 2 cups hot stock, a tablespoon at a time, while beating.
- Pour stock mixture into soup. Heat, but do not boil.
- Gartnish with sliced lemon.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off