Avgolemono Soup(Greek Chicken-Lemon Soup)
Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!
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.
