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Avgolemono (Greek Egg and Lemon Soup)

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, C
MineralsZinc, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Chicken stock

  2. 1/2 Lemon - juice only

  3. 1/4 cup 40g / 1.4oz Uncooked rice

  4. 1 Egg yolk

Instructions Jump to Ingredients ↑

  1. 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.

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