Recipe Details

Summary

Name: Avgolemono Soup(Greek Chicken-Lemon Soup)

Category: Rice

Ingredients and Directions

4 cup chicken stock

1 tablespoon lemon juice, fresh

1/4 teaspoon lemon zest

1/2 cup white or brown rice, cooked

4 each egg yolks, slightly beaten

1 pepper, freshly ground

1 nutmeg, ground

Heat stock in 2 quart saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 minutes. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.