Soupa Avgolemono

1. 1

   Bring the stock to the boil, add the rice, and cook for about 18 minutes, until it is tender.

2. 2

   Season with salt and pepper and add the parsley.

3. 3

   When you are ready to serve, beat the eggs, add the lemon juice to them, and continue to beat until the mixture is pale and frothy.

4. 4

   Add a ladle of hot stock and beat with a fork.

5. 5

   Add a little more, then pour the mixture into the remaining broth, stirring vigorously.

6. 6

   Heat through, stirring constantly, until it becomes very slightly creamy, but do not let it boil or the eggs will curdle (it must remain just below the boil).

7. 7

   Remove the pan from the heat quickly.

8. 8

   Taste, and add lemon and seasonings if necessary.

9. 9

   The soup must be tart.

10. 10

    Serve immediately.

11. 11

    You can add vermicelli, pastina (tiny pasta grains), or tapioca instead of rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.