Greek Lemon Soup
Greek Lemon Soup
Avga = egg. Lemono = lemon. Avgalemono = egg and lemon soup.
Ingredients
- 6 cups chicken or vegetable broth
- 1/3 cup uncooked white rice
- 4 egg yolks
- 1 tbsp grated lemon rind
- 3 tbsp freshly squeezed lemon juice
Instructions
- Bring stock to a boil. Pour in the rice and cook about 20 minutes. Reduce to low heat. Beat the egg yolks together in a bowl with a wire whisk, then whisk in the lemon rind, lemon juice, and a big pinch of salt. Pour about 1/2 cup of the hot broth into the egg mixture, then pour it back into the broth, whisking constantly. Simmer about 5 minutes over low heat until slightly thickened. Serve with crusty bread and a big chunk of cheddar cheese for a full meal.
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