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Avgolemono (Greek Egg and Lemon Soup)

April 12, 2012

This yummy soup is so easy and quick. I got it from a kid’s cookbook of Greek recipes several years ago. Whatever you don’t eat right away will start to look more like rice pudding after a few hours as the rice keeps absorbing more liquid, but it’s still good!

egg and lemon soup

4 cups chicken broth

1/3 cup (uncooked) rice

4 tbsp fresh lemon juice

2 eggs

1/2 cup cream (optional)

thin lemon slices and fresh chopped parsley, for garnish

Bring broth to a boil. Add rice. Cover and simmer for about 12-14 min. until rice is cooked. Beat eggs and lemon juice together. Slowly beat in 2 cups of the hot broth into the egg mixture (if you mix it all in at once, the eggs will curdle). Add the hot egg mixture into the rest of the broth and heat on low. You can also add cream before (or after) mixing in the egg mixture. Top each bowl with a lemon slice and a sprinkle of parsley.


From → Soups

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