Simple Avgolemono

1. 1

   Bring stock to boil in large saucepan, turn down to a simmer and add the rice, cook for about 12 minutes or until rice is tender, season with salt and pepper.

2. 2

   Whisk the egg yolks together and add half the lemon juice (2 Tbsp).

3. 3

   Whisk to combine and keep whisking until smooth and bubbly.

4. 4

   Add a ladle of the hot liquid to the egg yolks and whisk inches.

5. 5

   Remove soup from the heat and slowly add the egg mixture, whisking constantly.

6. 6

   Note: the soup must be removed from the heat in order not to curdle the eggs.

7. 7

   Taste the soup and add the other 2 Tbsp of lemon juice if necessary, stir in parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.