Egg, Lemon, and Rice Soup (Avgolemono Soupa)
Rachel Weill
Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too.
How to Make It
Step 1
In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.
Step 2
In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls.
Step 3
Note: Nutritional analysis is per serving.
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%20%7C%20Greek%20American%20Paige%20Poulos%20uses%20a%20rich%20homemade%20stock%20for%20this%20classic%20Greek%20soup%2C%20but%20canned%20broth%20makes%20a%20good%20version%20too.){kind=link}
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