LOCATION: Recipes >> Greek >> Avgolemono 03
|
 |
|
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.
|
|
|
|
|
|
|
|
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.
|
|
