Recipe - Avgolemono (Greek Egg And Lemon Soup)
Categories: Soups, Avgolemono (Greek Egg And Lemon Soup)
Ingredients:
Avgolemono (Greek Egg And Lemon Soup) recipe makes About 2 Cups
4 cup Chicken Stock
One fourth cup Uncooked Rice
1 Egg Yolk
One half Lemon, Juice Only
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat.
Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and
lemon juice together in a separate bowl. Stir in One half cup of the stock.
Whisk the mixture back into the stockpot. Reheat but do not allow to boil.
Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Avgolemono (Greek Egg And Lemon Soup) recipe makes About 2 Cups
Prepare a great meal for the whole family with this recipe!
