Avgolemono Soup (Lemon) Recipe

Name: Avgolemono Soup (Lemon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 2 tablespoons cornstarch; 6 each egg yolks beaten; 2 quarts chicken broth; 1/2 cup long grain rice; 1/2 stick butter; 1 x parsley leaves chopped, to taste; 1 cup lemon juice fresh; 1 each lemon zest grated; 1 x salt and black pepper

Servings: persons

2 cups milk
2 tablespoons cornstarch
6 each egg yolks beaten
2 quarts chicken broth
1/2 cup long grain rice
1/2 stick butter
1 x parsley leaves chopped, to taste
1 cup lemon juice fresh
1 each lemon zest grated
1 x salt and black pepper

1
Stir the milk and cornstarch together and beat in the egg yolks.
2
Set aside.
3
Bring the stock to boil in a 4 quart soup pot and add the rice.
4
Cook, covered, until the rice is puffy and tender, about 25 minutes.
5
Remove the soup form heat, add milk and egg mixture, stirring carefully.
6
Continue to cook for a moment until all thickens.
7
Remove from the heat again and add the butter, chopped parsley, and lemon juice.
8
You may wish to add some grated lemon peel as well.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups milk, 2 tablespoons cornstarch, 6 each egg yolks beaten, 2 quarts chicken broth, and more.

Yes, Avgolemono Soup (Lemon) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avgolemono Soup (Lemon)

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