Avegolemono (Greek Lemon Rice Soup)

Serves: 8

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free




In a large pot, heat 8 cups chicken broth to boiling (use chicken bouillion, bringing water to a boil and then adding the flavoring base). Add 1 cup of long grain rice, stir, cover and simmer for 20 minutes. Remove from heat.

Squeeze juice from 2 lemons into one of the small bowls. Take 4 eggs, separate yolks into the other small bowl and the whites into the large bowl. Beat egg whites until stiff. Beat yolks separately for just a few seconds to break them down, then beat yolks into whites. Slowly add lemon juice, beating constantly (otherwise it will curdle).

Separate 2 cups of broth from the pot to beat into the egg/lemon juice mixture. Add all of the beaten mixture to the remaining chicken/rice broth in the pot. Stirring gently, heat slowly, but do not allow to come to a boil. Serve immediately with thin lemon slices floated on top as a garnish.

Recipe by Kim Runciman

Source: PCC Natural Markets Taste of Nations 1999 Cookbook

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More about: citrus, eggs, lemons, rice, soup


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