Avgolemono Soup (Greek Egg-Lemon Soup)

Recipe by Julesong
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READY IN:
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir the milk and cornstarch together and beat in the egg yolks.
  • Set aside.
  • Bring the stock to boil in a 4 quart soup pot and add the rice.
  • Cook, covered, until the rice is puffy and tender, about 25 min.
  • Remove the soup from heat, add milk and egg mixture, stirring carefully.
  • Continue to cook for a moment until all thickens.
  • Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
  • Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
  • (An adopted recipe.)
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