Avgolemono Soup Recipe

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   *NOTE: Original recipe used regular chicken broth.

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   **NOTE: Original recipe used 2 regular Large eggs.

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   This Greek classic is so easy to make which you can throw it together at thelast minute for a quick dinner starter or possibly a late night snack.

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   In a medium sized saucepan, combine the chicken broth and the rice.

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   Bring to a boil, cover the pan, lower the heat and let it simmer for 15 min tocook rice.

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   In a small bowl, mix the lemon juice, sherry and cornstarch till smooth.

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   Stir this mix into the simmering soup.

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   Keep stirring till the soup thickens slightly.

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   Season to taste with salt and pepper.

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    Beat the Large eggs inthe same small bowl.

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    Stir the Large eggs into the soup.

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    Don't let the mix boil after the Large eggs have been added.

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    This is wonderful.

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    We tasted it before adding the Large eggs and it was excellentat which point also.

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    Sometime I will make it again and not put in the Large eggs.

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    I made this for dinner last nite and it was really good.

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    Extremely quick also!

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    !

* Per serving · 4 servings · Values may vary.

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