Avgolemono Soup


This is a very tasty and easy Greek soup which may be served cold or hot. Served cold, it is wonderful on a hot summer day.3 cans of chicken broth diluted with 2 cans of water 1/4 C raw rice 3 eggs 1/4 C fresh lemon juice Optional - shredded cooked chicken 1 lemon, thinly sliced Bring first 3 to a boil in a saucepan. Cover and simmer until rice is tender, about 15 minutes. Remove from heat. In a bowl, beat the eggs untill fluffy, then beat in lemon juice. Slowly stir about 2 C hot broth into the egg mixture and whisk vigorously. Pour back into rest of soup. Whisk until slightly thick. Add shredded cooked chicken if desired. Serve hot or refrigerate until cold. Garnish with lemon slice


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