Avgolemono Soup(Greek Chicken-Lemon Soup)

Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | cups |
chicken broth
|
|
1 | tablespoon |
lemon juice
fresh |
|
¼ | teaspoon |
lemon zest
|
|
½ | cup |
brown rice
or white cooked |
|
4 | each |
egg yolks
slightly beaten |
*
|
1 | x |
black pepper
freshly ground |
*
|
1 | x |
nutmeg
ground |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
946 | ml |
chicken broth
|
|
15 | ml |
lemon juice
fresh |
|
1.3 | ml |
lemon zest
|
|
118 | ml |
brown rice
or white cooked |
|
4 | each |
egg yolks
slightly beaten |
*
|
1 | x |
black pepper
freshly ground |
*
|
1 | x |
nutmeg
ground |
*
|
Directions
Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk ¼ cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2 to 3 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.