Avgolemono Soup

1. 1

   Bring the stock to the boil in a large pot, add the rice and simmer for 15 minutes until the rice is cooked.

2. 2

   Five minutes before you are ready to serve, turn the heat off from under the pan, whisk the eggs until nice and foamy.

3. 3

   Add in the lemon juice and whisk some more.

4. 4

   Take a ladle full of the stock and add it to the egg mixture whisking constantly.

5. 5

   Add slowly to the rest of the pan, again, keep whisking.

6. 6

   The eggs must not curdle.

7. 7

   You can very gently simmer the soup a little but do not boil it or scrambled eggs happens.

8. 8

   Serve with poached chicken and fresh lemon to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.