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Avgolemono (Greek Egg and Lemon Soup)

Avgolemono (Greek Egg and Lemon Soup)

Avgolemono (Greek Egg and Lemon Soup)

Ingredients, Method & Procedure.

4 cups chicken broth

1/3 cup (uncooked) rice

4 tbsp fresh lemon juice

2 eggs

1/2 cup cream (optional)

thin lemon slices and fresh chopped parsley, for garnish

1. Bring broth to a boil. Add rice. Cover and simmer for about 12-14 min. until rice is cooked. Beat eggs and lemon juice together. Slowly beat in 2 cups of the hot broth into the egg mixture (if you mix it all in at once, the eggs will curdle). Add the hot egg mixture into the rest of the broth and heat on low. You can also add cream before (or after) mixing in the egg mixture. Top each bowl with a lemon slice and a sprinkle of parsley.

Posted by :   Art of Delicious   on   Thursday, July 19, 2012

Categories :   Eggs   |   Rice & Starch   |   Soup & Stew


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