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  • Avgolemono

    1 vote
    Avgolemono
    Prep time:
    Cook time:
    Servings: 10 bowls
    by Ann Harris
    8 recipes
    		 >
    Growing up, my mother would make this soup whenever I was feeling under the weather. Yummy, lemony and comforting, this'll cure what ails ya!

    Ingredients

    • 1 tbsp. butter
    • 2 cups parboiled rice
    • 8-10 quarts low-sodium chicken stock (homemade is best)
    • Salt and pepper to taste
    • 6 egg yolks
    • 1/2 cup fresh lemon juice

    Directions

    1. Melt butter in a large stockpot. Add rice and saute for about 1 minute over medium heat.
    2. Add chicken stock and simmer over low heat for 20 minutes or until the rice is cooked. Remove from heat.
    3. In a mixing bowl, whisk egg yolks until pale and creamy. Ladle out 1 cup of broth and temper the yolks by very slowly adding the hot broth while whisking.
    4. Add hot egg mixture and lemon juice to the soup and stir. Season to taste. Let it stand for about 10 minutes to allow the soup to thicken.
    5. If the soup isn't lemony enough for you, you can always add more lemon juice! :-)

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