αυγολέμονο 

Avgolemono

Lemon and Rice Soup

 

Ingredients

  • 6 cups (1.5 liters) homemade or low sodium chicken stock
  • 1/2 cup (100g) rice
  • 3 eggs
  • Juice of 3 lemons
  • Freshly ground black pepper

Serves 4

Step 1 - Cooking the Rice

  • Bring stock to a boil and add rice. 

  • Simmer until tender, about 20 minutes.

  • Salt to taste

While simmering, go to Step 2 to whisk eggs.

Step 2 - Whisking the Eggs

  • Whisk eggs and lemon juice, whisking continuously.

  • When rice is finished, add 2 cups of the stock to the egg/lemon mixture in a slow steady stream, beating vigorously to prevent the eggs from solidifying.

IMG_0919.jpg
IMG_0921.jpg

Step 3 - Finish and Serve

  • Move soup off of the heat.

  • Add the egg mixture to the soup, whisking to incorporate.

  • Serve at once, add freshly ground black pepper to taste.