Avgolemono Egg Lemon Soup Greece Recipes

SOUPA AVGOLEMONO (EGG-LEMON SOUP)

Steps:

• Bring broth to boil in saucepan, and add rice or orzo.
• Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
• While the rice cooks, lightly beat the eggs and the lemon juice together.
• Remove the broth from heat.
• Slowly mix about one cup of the hot broth into egg-lemon mixture.
• Add to the soup gradually while stirring.
• Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
• Serve.

AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)

Steps:

• Stir the milk and cornstarch together and beat in the egg yolks.
• Set aside.
• Bring the stock to boil in a 4 quart soup pot and add the rice.
• Cook, covered, until the rice is puffy and tender, about 25 min.
• Remove the soup from heat, add milk and egg mixture, stirring carefully.
• Continue to cook for a moment until all thickens.
• Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
• Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
• (An adopted recipe.)

AVGOLEMONO -- EGG-LEMON SOUP (GREECE)

Steps:

• Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
• Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
• Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
• In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
• Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
• Taste & add salt, pepper or lemon juice as necessary, before serving.