Avgolemono Soup (Lemon) Recipe Recipe

Name: Avgolemono Soup (Lemon) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Lowfat milk; 2 tsp Cornstarch; 6 x Egg yolks, beaten; 2 quart Basic chicken stock; 1/2 c. Long grain rice; 1/2 x Stick butter 1/8 lb; 1 x Minced parsley to taste; 1 c. Fresh lemon juice; 1 x Grated lemon peel (optional); 1 x Salt and pepper

Servings: persons

2 c. Lowfat milk
2 tsp Cornstarch
6 x Egg yolks, beaten
2 quart Basic chicken stock
1/2 c. Long grain rice
1/2 x Stick butter 1/8 lb
1 x Minced parsley to taste
1 c. Fresh lemon juice
1 x Grated lemon peel (optional)
1 x Salt and pepper

1
Stir the lowfat milk and cornstarch together and beat in the egg yolks.
2
Set aside.
3
Bring the stock to boil in a 4 quart.
4
soup pot and add in the rice.
5
Cook, covered, till the rice is puffy and tender, about 25 minutes.
6
Remove the soup form heat, add in lowfat milk and egg mix, stirring carefully.
7
Continue to cook for a moment till all thickens.
8
Remove from the heat again and add in the butter, minced parsley, and lemon juice.
9
You may wish to add in some grated lemon peel as well.

619

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 c. Lowfat milk, 2 tsp Cornstarch, 6 x Egg yolks, beaten, 2 quart Basic chicken stock, and more.

Yes, Avgolemono Soup (Lemon) Recipe 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) Recipe

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