Avgolemono
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Serves:
4
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Yield:
4 servings
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Ready in:
17 mins
(2 mins
Prep
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15 mins
Cook)
This is the most popular of Greek soups. The name literally means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Usually made with homemade chicken or fish stock, garnish this quick and easy version with fresh lemon slices.
Recipe provided by:
Allrecipes
Ingredients
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1.5L (2 1/2 pints) chicken or fish stock
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100g (4 oz) long grain rice
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3 eggs
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1 lemon, juiced
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1 tablespoon cold water
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salt and freshly ground black pepper to taste
Preparation method
- Pour the chicken stock into a large saucepan, and bring it to the boil. Add the rice and cook for 10 minutes.
- Beat the eggs until frothy, then add the lemon juice and cold water. Slowly stir in a ladleful of the hot chicken stock to temper the eggs, then add one or two more. Be careful not to scramble the eggs!
- Return this mixture to the pan, off the heat, and stirring constantly. Season with salt and pepper and serve immediately. Do not let the soup boil once the eggs have been added or it will curdle!