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Avgolemono (Greek Lemon Soup)
Ingredients
- 2 c. lo salt chicken broth
- 1 c. water
- 3 Tbsp. lemon juice (fresh squeezed is key. If bottled it has almost a tinny taste)
- 2 lrg Large eggs, lightly beaten
- 1 c. warm cooked long grain rice
- 1/2 tsp salt
- 1/8 tsp white pepper
- 6 x lemon slices
Directions
- Heat broth and water in medium saucepan over med high heat. Gradually add in warm broth broth mix and lemon juice to Large eggs, stirring constantly with a whisk. Return mix to pan. Cook over medium heat till slightly thick
- (about 15 min), stirring constantly. Remove from heat; stir in rice, salt and pepper. Serve with a lemon slice.
- Yield 6 serving, 2/3 c.
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