Avegolemono (Greek Lemon Rice Soup)
- 8 cups chicken broth or soup base Add to list
- 1 cup long grain white rice Add to list
- 3 medium to large lemons Add to list
- 4 eggs Add to list
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.
Source: PCC Natural Markets Taste of Nations 1999 Cookbook
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