Sea salt and freshly ground black pepper, to taste
Instructions
Bring the stock to the boil in a large pot, add the rice and simmer for 15 minutes until the rice is cooked.
Five minutes before you are ready to serve, turn the heat off from under the pan, whisk the eggs until nice and foamy. Add in the lemon juice and whisk some more.
Take a ladle full of the stock and add it to the egg mixture whisking constantly. Add slowly to the rest of the pan, again, keep whisking. The eggs must not curdle. You can very gently simmer the soup a little but do not boil it or scrambled eggs happens. Serve with poached chicken and fresh lemon to taste.
Author's Comments
One of my favourites, very light and good when you don’t fancy anything rich or heavy. This is a taste of home for most greeks... and good when you have the flu!!
Instructions
Bring the stock to the boil in a large pot, add the rice and simmer for 15 minutes until the rice is cooked.
Five minutes before you are ready to serve, turn the heat off from under the pan, whisk the eggs until nice and foamy. Add in the lemon juice and whisk some more.
Take a ladle full of the stock and add it to the egg mixture whisking constantly. Add slowly to the rest of the pan, again, keep whisking. The eggs must not curdle. You can very gently simmer the soup a little but do not boil it or scrambled eggs happens. Serve with poached chicken and fresh lemon to taste.
Author's Comments
One of my favourites, very light and good when you don’t fancy anything rich or heavy. This is a taste of home for most greeks... and good when you have the flu!!
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