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| Avgolemono (Greek Egg And Lemon Soup) Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
4 cup chicken stock
1/4 cup uncooked rice
1 egg yolk
1/2 lemon, juice only
Cooking Directions:
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.
soups
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