Soupa Avgolemono

1. 1

   Bring chicken broth to a boil.

2. 2

   Add the carrots, celery, onion and rice. Simmer until rice and vegetables are tender, about 20 minutes.

3. 3

   Remove from heat. Set aside.

4. 4

   In medium bowl, beat lemon juice and eggs; slowly add some of the hot broth to the egg mixture beating steadily to temper it. Gradually whisk the egg mixture back into the hot soup.

5. 5

   Cook over minimum heat, without boiling, until soup thickens, about 5 minutes.

6. 6

   DO NOT BOIL soup after adding the eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.