Greek lemon soup (Avgolemono)

Posted by adm On December - 7 - 2011

How to cook Greek lemon soup (Avgolemono)


  • 2L (8 cups) chicken strain
  • 50g (1/4 cup) long-grain white rice
  • 2 egg
  • 60ml (1/4 cup) fresh lemon succus
  • Saltiness & freshly ground black peppercorn
  • 1 tbs finely chopped fresh mass
  • 1 tbs finely chopped fresh continental parsley
  • Lemon wedges, to dish

How to:

  • Combine stock and rice in a saucepan over high rut. Bring to the seethe. Fudge, covered, for 15 minutes or until tenderise.

  • Whisk the eggs in a heatproof trough. Gradually whisk in lemon succus. Gradually whisk in a ladleful (approximately 125ml/1/2 cup) of stock assortment. Gradually add another ladleful of stock assortment, whisking perpetually. Gradually whisk in half the remaining strain. Add the egg mixture to the remaining strain. Fake, stirring, over very low heat for 2-3 minutes or until soup thickens slimly (do not moil).

  • Season with salt and pepper. Ladle soup among bowls and sprinkle with mint and parsley. Serve with lemon wedges.

  • Prepare time:5 min.

    Cooking time:20 min.

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