Greek - Avgolemono Soupa
Source of Recipe
Internet
List of Ingredients
Egg and Lemon Soup
6 cups chicken or fish stock
1/3 cup short grain rice or small soup noodles
salt to taste
3 eggs, separated
juice of 1 large lemon
white pepper
Bring stock to the boil and add rice or noodles and salt to taste.
Stir until stock returns to a slow boil, cover and simmer gently
or 20 minutes or until rice or noodles are tender. Skim during
cooking if necessary. In a bowl beat egg whites until stiff, add
yolks and beat until light and creamy. Gradually beat in lemon
juice. Ladle about a quarter of the simmering soup into the eggs,
whisking constantly. Gradually add egg mixture to soup, stirring
vigorously. Remove soup from heat. Keep stirring for 1 minute
and adjust seasoning with salt and pepper. Serve immediately.
Serves 6
Note: Soup doesn't reheat well at all. Can prepare the stock
beforehand, but the rice must be cooked in the stock just before
it is required for serving.
Recipe
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