Avgolemono Soup (Greek Egg-Lemon Soup)

1. 1

   Stir the milk and cornstarch together and beat in the egg yolks.

2. 2

   Set aside.

3. 3

   Bring the stock to boil in a 4 quart soup pot and add the rice.

4. 4

   Cook, covered, until the rice is puffy and tender, about 25 min.

5. 5

   Remove the soup from heat, add milk and egg mixture, stirring carefully.

6. 6

   Continue to cook for a moment until all thickens.

7. 7

   Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.

8. 8

   Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.

9. 9

   (An adopted recipe.)

* Per serving · 4 servings · Values may vary.

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