Chicken Avgolemono Soup
by Blair Nicolaou
SERVINGS
6 to 8 servings scale / convert
INGREDIENTS
1-1/2 qt. rich chicken stock
1 cup cooked rice
3 eggs, separated
2 lemons, juice of
1 tbsp. cold water
Salt and pepper, to taste
INSTRUCTIONS
Bring stock to a boil and add rice. Season stock with salt and pepper. Beat egg whites, then fold yolks until frothy, add lemon juice and water. Take a ladle of the hot stock and add it slowly to the mixture. Add another ladle. Remove soup pot from heat, then pour egg mixture back into the soup pot and stir well. Serve immediately.
CHEF COMMENTS
Note: Do not let soup boil or the eggs will curdle.
**Recipe courtesy of my Aunt Irene Nicolaou
TAGS
avgolemonosoup, greek add tags
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