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Print this Recipe    I hope that you have not been bombarded with avgolemono soup recipes.

This is very easy to make. The assembly is something like making Hollandaise
sauce, in that you want to mix the soup and eggs slowly enough that you don't
cook the eggs prematurely.

-- Harumi

Avgolemono Soup
from: The Tastes of Greece
by: Ersie Richards and Marie-Daphne Mavrelli

You'll need chicken broth, soup-pasta and/or rice, butter, eggs, and lemon.

Ingrediants for a single serving
for soup:
1.5 cup chicken broth
1 TBS butter
3 TBS rice/soup-pasta
(salt & pepper)

for alvolemono:
2 eggs
juice of .5 lemon

Bring the broth and butter to a boil and add the rice and/or soup-pasta.
Cover and simmer for 10 minutes or until cooked.
Turn off heat.

In a separate bowl, beat the eggs and lemon juice with whisk or fork.

Pour one scoop of hot soup SLOWLY into the egg and lemon mixture while you
continue beating.
Add additional scoops of soup while beating constantly until half of the
soup is mixed with the egg and lemon.
Pour the beaten mixture back into the pot with the other half of the soup
and beat it for half a minute.
Cover with a lid and let it stand for 5 minutes.


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