Avgolemono (Greek Egg & Lemon Soup)
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| ¼ | cup |
rice
uncooked |
|
| 1 | each |
egg yolks
|
*
|
| ½ | each |
lemon
juice only |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 59 | ml |
rice
uncooked |
|
| 1 | each |
egg yolks
|
*
|
| 0.5 | each |
lemon
juice only |
|
Directions
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 ½ cup of the stock.
Whisk the mixture back into the stockpot.
Reheat but do not allow to boil.
Serve.
