Avgolemono Soup

1. 1

   In a large saucepan, bring the stock to a boil over moderately high heat.

2. 2

   Add the rice and salt.

3. 3

   Reduce the heat and simmer, covered, until the rice is just tender, about 25 minutes.

4. 4

   Add the lemon juice, parsley and pepper.

5. 5

   In a large bowl, whisk the eggs until frothy.

6. 6

   Bring the soup just to a boil and slowly pour it into the eggs, whisking constantly so that the eggs do not curdle.

7. 7

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.