Avgolemono Soup (Lemon)
Yield
6 servingsPrep
15 minCook
35 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 2 | tablespoons |
cornstarch
|
|
| 6 | each |
egg yolks
beaten |
*
|
| 2 | quarts |
chicken broth
|
*
|
| ½ | cup |
long grain rice
|
|
| ½ | stick |
butter
|
|
| 1 | x |
parsley leaves
chopped, to taste |
*
|
| 1 | cup |
lemon juice
fresh |
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 3E+1 | ml |
cornstarch
|
|
| 6 | each |
egg yolks
beaten |
*
|
| 2 | quarts |
chicken broth
|
*
|
| 118 | ml |
long grain rice
|
|
| 56.5 | g |
butter
|
|
| 1 | x |
parsley leaves
chopped, to taste |
*
|
| 237 | ml |
lemon juice
fresh |
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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 minutes.
Remove the soup form 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, and lemon juice.
You may wish to add some grated lemon peel as well.
