Avgolemono (greek Egg & Lemon Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Chicken Stock,
1/4 cup: Uncooked Rice,
1: Egg Yolk,
1/2: Lemon, Juice Only
Directions:
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce
heat. Simmer until the rice is tender (about 20 minutes). Beat the
egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup
of the stock. Whisk the mixture back into the stockpot. Reheat but do
not allow to boil. Serve.
Source from luhu.jp
heat. Simmer until the rice is tender (about 20 minutes). Beat the
egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup
of the stock. Whisk the mixture back into the stockpot. Reheat but do
not allow to boil. Serve.
Source from luhu.jp
Tags
Soups