Herbed Avgolemono (Lemon-Egg Soup)

1. 1

   Combine stock, lemon rind, thyme and parsley in a large sauce pan.

2. 2

   Bring to boil and simmer for about 10 minutes.

3. 3

   Beat the eggs with the lemon juice.

4. 4

   Let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture.

5. 5

   Add egg mixture to the stock and cook over medium-low heat, whisking constantly.

6. 6

   You want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils.

7. 7

   When soup is hot pour through a mesh strainer into two bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.