Avgolemono Soup (Egg And Lemon Soup)
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Avgolemono Soup (Egg And Lemon Soup)
  Lemon    Greek    Soups    Eggs  
Last updated 6/12/2012 1:05:32 AM. Recipe ID 30551. Report a problem with this recipe.
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      Title: Avgolemono soup (egg and lemon soup)
 Categories: Soups/stews, Greek
      Yield: 6 Servings
 
      6 c  Rich chicken stock
      3    Eggs, well beaten
    1/3 c  Rice (not instant)
    1/3 c  Strained lemon juice
 
  In a large sauce-pan bring to a boil the 6 cups of broth. Add the
  rice and simmer for about 20 minutes until tender. Reduce the heat
  and barely simmer. in a mixing bowl beat the eggs until they are
  light and frothy and stir in the lemon juice.  Slowly add 2 cups of
  the broth to the mixing bowl, beating constantly. Stir the mixture
  gradually into the remaining broth. Reheat the soup before serving,
  but do not let it boil.
  
  Posted by Jerry Tretiak. Courtesy of Fred Peters.
  




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Recipe ID 30551 (Apr 03, 2005)

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