Avgolemono soup - lemon

10

Ingredients

Quantity Ingredient
2 cups Milk
2 tablespoons Cornstarch
6 Egg Yolks, Beaten
2 quarts Basic Chicken Stock
½ cup Long Grain Rice
½ Stick Butter 1/8 lb.
1 Chopped Parsley To Taste
1 cup Fresh Lemon Juice
1 Grated Lemon Peel (Optional)
1 Salt And Pepper

Directions

Stir the milk and cornstarch together and beat in the egg yolks. Set aside.

Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup from heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well.

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