Avgolemono (Greek Egg & Lemon Soup) Recipe

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Avgolemono (Greek Egg & Lemon Soup) Recipe

 



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Avgolemono (Greek Egg & Lemon Soup)

 

Ingredients

4 cup chicken stock
1/4 cup uncooked rice
1 egg yolk
1/2 lemon, juice only



 

Preparation

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce
heat. Simmer until the rice is tender (about 20 minutes). Beat the
egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup
of the stock. Whisk the mixture back into the stockpot. Reheat but do
not allow to boil. Serve.

 

 

Servings: 4

 

 

 

 


 

Avgolemono (Greek Egg & Lemon Soup) Recipe brought to you by Recipes 4U