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Lemon & Egg Soup (Avgolemono Soupa): Submitted by: | Date Added: 13 Sep 2011
Listed in: Soups, Stews, and Chowders

1 quarts chicken stock
1 cups uncooked rice parboiled
1 egg
3 egg yolks
2 lemons
salt and pepper to taste

Cooking Instructions

1) Heat stock in a saucepan. Add rice and simmer, covered, until tender (about 20 minutes).

2) Beat egg and yolks until light. Beating constantly, slowly add juice of both lemons.

3) Measure 2 cups hot chicken stock and add, tablespoon by tablespoon, to egg mixture, beating constantly to prevent curdling. Add this mixture to the remaining chicken stock with rice. Season with salt and pepper. Serve at once.

Culinary Arts Institute; Greek Cookbook; 1980

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