Greek Egg-Lemon Soup for the Microwave

"Use your microwave to make this quick, tasty soup."
 
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photo by Just_Ducky!! photo by Just_Ducky!!
photo by Just_Ducky!!
photo by Just_Ducky!! photo by Just_Ducky!!
Ready In:
26mins
Ingredients:
7
Serves:
4
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ingredients

  • 4 cups de-fatted chicken broth
  • 12 cup long-grain rice, well rinsed, drained
  • 2 large egg yolks
  • 1 lemon, juice of
  • salt & freshly ground black pepper
  • 2 tablespoons minced of fresh mint
  • lemon slice
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directions

  • Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
  • Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
  • Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.

Questions & Replies

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Reviews

  1. Just_Ducky!!
    Made this soup today to fortify me during an afternoon of cooking :). I used home made chicken broth and leftover brown rice (it had a few peppers in it but waste not want not and even quicker :) ). I love it ! Very tasty, love the tang of the lemon in there and just a nice rainy day lunch. Thanks so much for posting, JackieOhNo! Made during ZWT#9 for my team, Tasty Testers :)
     
  2. duonyte
    What a nice soup. I skipped step one as I was making fresh chicken broth and had made rice, so I was able to skip to the next step. I used 3 cups broth and a cup of cooked rice, and just one egg yolk. This was the perfect amount for us - we like our soup!
     
  3. Ryana
    I have never tried Avgolemono before and I was sold on an easy way to make it. It was fantastic. So easy and tasty. Thank you!
     
  4. Stacky5
    I didn't quite not what to expect with this recipe because I was unsure about the microwaving, but I'm a believer now! This was absolutely delicious! And so very easy --- directions were perfect and I loved the simplicity of the ingredients. My kids even loved this soup! It's definitely a keeper in my house, and I can honestly picture it doing a world of good when feeling a little "sickly" with a cold or flu. Thanks for sharing! Made for ZWT4.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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