Soupa Avgolemono(Egg And Lemon Soup)

1. 1

   In a 3 or 4 quart saucepan, bring stock to a boil over high heat.

2. 2

   Pour in the rice; reduce the heat to low and simmer uncovered for about 15 minutes or until grains are just tender but still slightly resistant to the bite.

3. 3

   Reduce heat.

4. 4

   Beat the eggs with a whisk or rotary beater until frothy.

5. 5

   Beat in the lemon juice and stir in about 1/4 cup of the simmering chicken broth. Then slowly pour the mixture into the broth, stirring constantly. Cook over low heat for 3 to 5 minutes, or until soup thickens enough to coat the spoon lightly.

6. 6

   Do not let the soup come to a boil or the eggs will curdle.

7. 7

   Add salt to taste and serve at once, garnished with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.