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Egg Lemon Soup
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3
Reviews
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By:
Gerald Overstreet
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Egg yolk and lemon is basic to Greek cooking - avgolemono - and this recipe uses milk, cornstarch, egg yolks, rice, chicken stock, butter, parsley, lemon juice, grated lemon peel and salt and pepper to create this tasty soup recipe.
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INGREDIENTS
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2 cups milk
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2 Tbl. cornstarch
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6 egg yolks, beaten
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1/2 cup rice
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2 quarts chicken stock
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1/2 stick butter
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chopped parsley
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1 cup lemon juice
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grated lemon peel (optional)
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salt and pepper to taste
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DIRECTIONS
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1:
To the milk, add the cornstarch. Mix in the egg yolks.
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2:
Add the rice to the chicken stock, and cook until the rice is puffy and tender, about 25 minutes.
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3:
Remove the soup from the heat and add the egg and milk mixture, stirring carefully.
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4:
Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, the chopped parsley and lemon juice. Salt and pepper to taste. Add grated lemon peel is desired.
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