Avgolemono Soup (Greek Egg-Lemon Soup) Recipe #7602
A classic and flavorful soup, originating in Greece.
by Julesong
SERVES 10
- 2 cups milk
- 2 tablespoons cornstarch
- 6 egg yolks, beaten
- 2 quarts chicken stock
- 1/2 cup long grain rice
- 1/4 cup butter
- chopped parsley
- 1/2 cup fresh lemon juice (or more to taste)
- 1 lemon, rind of, grated
- salt and pepper
- Stir the milk and cornstarch together and beat in the egg yolks.
- Set aside.
- Bring the stock to boil in a 4 quart soup pot and add the rice.
- Cook, covered, until the rice is puffy and tender, about 25 min.
- Remove the soup from heat, add milk and egg mixture, stirring carefully.
- Continue to cook for a moment until all thickens.
- Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
- Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
- (An adopted recipe.)
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5 stars