Avgolemono (greek egg and lemon soup)

4 Servings

Ingredients

Quantity Ingredient
4 cups Chicken Stock
¼ cup Uncooked Rice
1 Egg Yolk
½ 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 ½ cup of the stock.

Whisk the mixture back into the stockpot. Reheat but do not allow to boil.

Serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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