LOCATION: Recipes >> Soups >> Avelgolemono
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Avelgolemono
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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.
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