Avgolemono (Egg Lemon Soup)
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Avgolemono (Egg Lemon Soup)
  Lemon    Eggs    Soups  
Last updated 6/12/2012 1:05:31 AM. Recipe ID 30544. Report a problem with this recipe.
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      Title: Avgolemono (egg lemon soup)
 Categories: None
      Yield: 1 Servings
 
      6 c  De-fatted chicken stock
    1/2 c  Uncooked white rice
      4    Eggs
      3 tb Fresh lemon juice; strained
           Salt
      2 tb Finely chopped fresh mint
 
  From: Bulldogfla 
  
  Bring the chicken stock to a boil over high heat. Add the rice and
  simmer, uncovered for about 15 minutes. Reduce heat to low.
  
  Beat the eggs with a whisk until frothy. Add the lemon juice and 1/4
  cup of the hot broth. Slowly pour the mixture into the broth,
  stirring constantly. cook over low heat for 5 more minutes. Soup
  should be thick enough to coat a spoon. Do not boil. Season with salt
  and garnish with mint.
  




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Recipe ID 30544 (Apr 03, 2005)

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