Soupa Avgolemono Kria

1. 1

   Place the vegetable stock in a 3qt saucepan.

2. 2

   Add rice and salt.

3. 3

   Bring to a boil, lower heat to medium and cook for 25 minutes.

4. 4

   Set aside.

5. 5

   In a large bowl, beat the eggs well, gradually adding lemon juice while beating.

6. 6

   Slowly add the hot broth and rice to the egg sauce, beating vigorously.

7. 7

   Return mixture to saucepan, heat and stir until thickened.

8. 8

   DO NOT ALLOW TO BOIL.

9. 9

   Remove from heat.

10. 10

    The soup may be served hot at this time.

11. 11

    FOR COLD SOUP: cool the soup.

12. 12

    Just before serving, beat the cream until thick; fold into the soup and serve.

13. 13

    VARIATION: Top each serving with a tablespoon of whipped cream instead of folding all of the cream into the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.