Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Greek >> Avgolemono 03

Print this Recipe    Avgolemono 03

Greek Egg and Lemon Soup
Avelgolemono

2 large cans chicken broth (16 ounces each)
1/2 cup raw longgrain rice
Juice of 2 or 3 lemons
3 eggs
Lemon slices
Black pepper

Bring the canned chicken broth to a simmer. Add the rice, cover,
and cook for 20 minutes or until done.

Meanwhile, whisk the eggs and the lemon juice together. Bring the
broth/rice mixture to a rolling boil. Pour the egg-lemon mixture
into the boiling broth (much as you would for Oriental eggdrop
soup) and remove from the heat. Serve immediately, or chill in
the refrigerator for a few hours. Garnish with the lemon and the
black pepper.

Serves 2-4.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.