Creamed Avgolemono Soup

1. 1

   Beat butter in a small bowl.

2. 2

   Beat constantly, slowly add flour.

3. 3

   Combine butter mixture with scalded milk and cream in a soup pot.

4. 4

   Cook over medium heat, stirring frequently, until boiling.

5. 5

   Reduce heat at once.

6. 6

   Pour in stock and add rice.

7. 7

   Simmer 30 minutes, skimming off fat.

8. 8

   Beat egg yolks in a large bowl until fluffy.

9. 9

   Pour in lemon juice a little at a time, while beating.

10. 10

    Add 2 cups hot stock, a tablespoon at a time, while beating.

11. 11

    Pour stock mixture into soup.

12. 12

    Heat, but do not boil.

13. 13

    Gartnish with sliced lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.