Avgolemono Soupa


 This recipe serves


  • 6 cups Chicken Stock, fresh or canned Soup, stock, chicken, home-prepared
  • 1/3 cup uncooked long or medium grain rice Rice, white, long-grain, regular, cooked
  • 4 large eggs Egg, whole, raw, fresh
  • 3 tbsp fresh lemon juice Lemon juice, raw
  • salt Salt, table
  • 2 tbsp finely cut fresh mint Peppermint, fresh


Step 1

In a 3-4 quart saucepan, bring the chicken stock to a boil over high heat. Pour in the rice, reduce the heat to low and simmer partially uncovered for about 15 minutes, or until the grains are just tender but still slightly resistant to the bite. Reduce the heat to low. Beat eggs with a whisk or rotary beater until frothy. Beat in the lemon juice and stir in about ¼ cup of the simmering chicken broth. Then slowly pour the mixture into the broth, stirring constantly. Cook over low heat for 3-5 minutes or until the soup thickens enough to coat the spoon lightly. Do not let the soup come to a boil or the eggs will curdle. Add salt to taste and serve at once.


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