Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Avgolemono Soup

No recipe image available.A deliciously thick and creamy version of the Greek lemon, egg and rice soup.

Recipe Ingredients:

2 cups milk
2 tablespoons cornstarch
6 large egg yolks
8 cups chicken broth
1/2 cup uncooked long grain rice
1/4 cup butter
1/4 cup chopped flat-leaf parsley
1 cup lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:

  1. Stir together milk and cornstarch; beat in egg yolks then set aside.
  2. Bring chicken broth to a boil in a kettle and add rice. Cook, covered, until the rice is puffy and tender, about 25 minutes.
  3. Remove from the heat, add the milk/egg mixture, stirring constantly. Cook for 1 minute or until thickened.
  4. Remove from the heat and stir in butter, chopped parsley, and lemon juice. Season with salt and pepper.

Makes 8 servings.