Featured

Ingredients

6 cups chicken broth
Lemon juice 1 / 4 cup
2 eggs
1 / 3 cup white rice
1 / 2 teaspoon salt

Preparation method

Bring broth to boil in large saucepan.
Add rice, cover and simmer for 20 minutes.
In a large bowl, whisk together the eggs.
Whisk lemon juice into the eggs.
Constantly whisk the egg and lemon mixture when you add the 2 cups of broth, without the rice.
Just before serving, and the mixture of eggs, lemon and stock the rest of the rice and chicken broth, whisking constantly while heating soup rather than a small burner. Do not boil eggs or soup to clot.
Add salt.
Let soup stand covered for 5 minutes burner.

2 Responses to “Avgolemono Soup (chicken-lemon Soup)”

  • Jaime Phatdouang:

    Thanks for taking the time to post such a detailed and informative article. It has given me a lot of inspiration and I look forward to more like this in the future.

  • Dapwip:

    I have wondered about this topic for quite some time: this really helps me understand the proper ways to comment on blogs. I’m fairly new to the blogging world, and lately I have been reading dozens of blog posts about topics that interest me. Yet, with limited understanding of the subject matter, I didn’t know if I should leave a “Thank you” if that was all I had to contribute. Now I know! Thanks for shedding some light on the subject!

Leave a Reply

You must be logged in to post a comment.