Avgolemono Soupa
search

Avgolemono Soupa

Ingredients

  • 6 cups chicken or fish stock
  • 1/3 cup short grain rice or small soup noodles
  • salt to taste
  • 3 eggs, separated
  • juice of 1 large lemon
  • white pepper

Instructions

Egg and Lemon Soup. Bring stock to the boil and add rice or noodles and salt to taste. Stir until stock returns to a slow boil, cover and simmer gently or 20 minutes or until rice or noodles are tender. Skim during cooking if necessary. In a bowl beat egg whites until stiff, add yolks and beat until light and creamy. Gradually beat in lemon juice. Ladle about a quarter of the simmering soup into the eggs, whisking constantly. Gradually add egg mixture to soup, stirring vigorously. Remove soup from heat. Keep stirring for 1 minute and adjust seasoning with salt and pepper. Serve immediately. Serves 6 Note: Soup doesn't reheat well at all. Can prepare the stock beforehand, but the rice must be cooked in the stock just before it is required for serving.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

What's Hot

Trending Now

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Greek Recipes"

Greek Recipes

Dozens and dozens of Greek recipes, including traditional avgolemono recipes and spanakopita recipes, as well as moussaka and pastitsio and more.

  • <
  • >

There are no records



Close Window