Soupa avgolemono (greek egg-lemon soup)
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Soupa avgolemono (greek egg-lemon soup)
  Greek    Soups  
Last updated 6/12/2012 12:55:54 AM. Recipe ID 17917. Report a problem with this recipe.
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      Title: Soupa avgolemono (greek egg-lemon soup)
 Categories: Soups, Greek
      Yield: 6 servings
      2 qt Chicken broth; strained
    1/2 c  Raw long grain white rice
      2    Whole eggs or egg yolks
      2    Lemons; (juice only)
  Bring the broth to a full boil in a soup kettle.  Gradually add the
  rice, stirring constantly until the broth boils again.  Reduce the
  heat, cover, and simmer until the rice is just tender, not mushy, 12
  to 14 minutes. Remove from the heat and keep warm while preparing
  avgolemono. Beat the eggs for 2 minutes.  Continue to beat, gradually
  add the lemon juice. Slowly add some of the hot broth to the
  egg-lemon mixture, beating steadily.  Stir the mixture into the soup
  and cook over minimum heat, without boiling, until the soup thickens
  to coat a spoon.  Taste for salt, and keep warm over hot water until
  ready to serve.  Pass the pepper mill at the table for additional
     (If desired, bite-sized pieces of cooked chicken may be added to
  soup before adding the rice). Source: "The Food of Greece" by Vilma
  Liacouras Chantiles; Avenel Books, New York.
  Typed for you by Karen Mintzias

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Recipe ID 17917 (Apr 03, 2005)

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