Avgolemono soup (lemon)
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Avgolemono soup (lemon)
  Lemon    Soups  
Last updated 6/12/2012 12:57:55 AM. Recipe ID 20591. Report a problem with this recipe.
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      Title: Avgolemono soup (lemon)
 Categories: Soups
      Yield: 10 servings
 
      2 c  Milk
      2 T  Cornstarch
      6 ea Egg yolks, beaten
      2 qt Basic chicken stock
    1/2 c  Long grain rice
    1/2 ea Stick butter 1/8 lb
      1 ea Chopped parsley to taste
      1 c  Fresh lemon juice
      1 ea Grated lemon peel (optional)
      1 ea Salt and pepper
 
  Stir the milk and cornstarch together and beat in the egg yolks. Set
  aside. Bring the stock to boil in a 4 qt. soup pot and add the rice.
  Cook, covered, until the rice is puffy and tender, about 25 min.
  Remove the soup form heat, add milk and egg mixture, stirring
  carefully. Continue to cook for a moment until all thickens. Remove
  from the heat again and add the butter, chopped parsley, and lemon
  juice.  You may wish to add some grated lemon peel as well.
 




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Recipe ID 20591 (Apr 03, 2005)

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