Chicken Soup Avgolemono
Yield
2 servingsPrep
30 minCook
40 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 64 | ounces |
chicken broth
|
|
| 4 | tablespoons |
rice
white |
|
| 2 | large |
eggs
|
|
| 1 | x |
lemon
|
*
|
| 1 | x |
salt
to tase |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1849.6 | ml/g |
chicken broth
|
|
| 6E+1 | ml |
rice
white |
|
| 2 | large |
eggs
|
|
| 1 | x |
lemon
|
*
|
| 1 | x |
salt
to tase |
*
|
Directions
Bring the broth to a boil and add the rice and salt.
Let rice cook for 15 to 20 minutes.
Remove pot from stove and let it cool for a while.
Separate the whites from the egg yolks, and beat the whites in a large bowl, until they thicken a little.
Add the yolks and the juice of the lemon and beat until you get a uniform mixture.
Now carefully, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously.
When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture.
Now serve and, I hope, enjoy!
