Egg and Lemon Soup (Greek Avgolemono)
The Tinfully Family
serves 6 (serve when sick)
Ingredients
- 8 cups chicken broth
- ½ cup long grain rice
- 3 large eggs
- ¼ cup fresh lemon juice
- salt and pepper
Method
- Simmer the broth in a large pot over medium heat.
- Add the rice and cook 15-20 minutes until the rice is tender.
- In a large bowl, whisk the eggs until blended.
- While whisking the eggs, slowly add 2 cups of the hot broth.
- Quickly add this to the pot of soup, whisking constantly so eggs don't curdle.
- Add lemon, salt, and pepper.
A note on the card mentions a picture of the Avgolemono that had a greenish color, though it was not made with soy or celery (some words on the card are illegible).
Words as written on the cards, units spelled out, nothing reworded. Read from the card by Tinfully.
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