Avgolemono Soup (Egg And Lemon Soup)

1. 1

   Bring the stock to a boil in a large saucepan. Add the rice and simmer for 10 mins or until the rice is just cooked. Season to taste and add the parsley.

2. 2

   Meanwhile, whisk the eggs in a medium bowl until frothy. Gradually add half of the juice and a ladleful of the warm stock. Return to the soup and stir vigorously until the soup thickens. Remove from the heat before the yolks curdle. Taste for seasoning and sharpness; add the remaining lemon juice as desired. Serve immediately.

3. 3

   TIP: To make a heartier soup, just add 2 cubed chicken breasts along with the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.